COLLARD GREENS (Adapted from Paula Deen)
1/2 pound smoked meat ( ham hocks, smoked turkey wings, or smoked neck bones or use smoked or hickory bacon, sliced)
1 TBSP House seasoning, recipe follows
1 TBSP seasoned salt
1 TSBP hot red pepper sauce
1 large bunch collard greens
1 TBSP butter
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
***NOTE: I was lucky enough to find a large bag of collard greens that were not only pre-washed 3 times, but also were shredded, so I was able to skip the above steps.
Place greens in pot with meat and add butter.
Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasonings.
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