Collards for a crowd. We like to cook this in a big pot, like the kind you boil crawfish in, on a propane cooker , for a BBQ. Makes a nice side instead of the usual potato salad and baked beans, or even better, in addition to. Put in the pot of water 2 or 3 lbs country ribs or other fresh pork, fat trimmed off. One pack of salt pork, cut in two across the grain. Salt and black pepper to taste. Boil about the time it takes to drink a beer ( 2nt beer), then add six onions, roughly chopped/sliced. Cook untill the onions are translucent and are about to fall apart. Then add several bunches of collards and a bag of cut up okra ( or fresh, if its available). When the collards are getting near done, put in new potatoes, or red potatoes cut up, and continue cooking untill potatoes are done, then turn off heat. A pot lid is always good to have to keep bugs out, and don't forget to trim the fat off the fresh pork ,otherwise it will render into grease and while some people like a lot of grease in collards, most do not.