Recipe: Terry's Collards and Taters

(Very large skillet)
4 to 5 medium red potatoes
4 tablespoons bacon drippings or butter
8 ounces sliced fresh mushrooms
½ onion chopped
Salt, pepper, Tony’s®, red pepper to taste
Garlic (if you like it)
1 pound fresh collards, washed and chopped

Boil taters to just tender. (Do not cook them until they are completely done.) Cool, peel, and slice. Place them inside the skillet.
Add the bacon drippings.
Add the potatoes and mushrooms. Cook until the mushrooms are tender and the potatoes are hot.
Add the chopped collards and cook the mixture until the collards are wilted. Continue to cook the mixture about 4 to 5 minutes.
Serve hot.

Serving suggestion:
Terry’s friend who gives her collards serves Collards and Taters with pickled beets.

Note:
We Southerners love bacon drippings. Since collards are flavorful and Terry has included some tasty sesaonings, Collard and Taters would be tasty with olive oil instead of bacon drippings.