This recipe is from a local cookbook, "Friends of the Market". I've found a lot of good recipes in it. I haven't tried this one yet. The cookbook is a collection of recipes from customers of the Mauldin Open Air Market. The author says that many people will not eat collards because they are bitter, but when fixed this way they are not bitter. Collard greens are a traditional dish to serve on New Year's Day, along with black-eyed peas and hog jowls.