Collard Greens

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Farmer's Market

Rated: 5 stars out of 5Rate itRead users' reviews (110)

Cook Time:
2 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 20 min

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Ingredients

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

Directions

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. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Comments & Reviews

recipe Collard Greens
Christina Altadena, CA 09-19-2009
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The Best Greens Ever
Rated: 5 stars out of 5

I absolutely love this recipe. It is the best greens recipe I have ever tried. For those who thought it was too salty... probably put the whole cup of salt called for in the house seasoning. You aren't supposed to use a whole cup for one use. If the recipe is followed correctly, you will not be disappointed.Read more
recipe Collard Greens
Robert Newport News, VA 09-13-2009
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Not scared to make greens anymore.
Rated: 5 stars out of 5

This is a great recipe! I simmer my hamhocks for 2 hours and use 2 bunches of greens and cook the greens for an extra half... hour. Also I pull a Paula and double the amount of butter. This beats out all greens I have ever had!Read more
recipe Collard Greens
Marcia Montour Falls, NY 09-09-2009
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I think I know what the salt isssue is
Rated: 4 stars out of 5

After reading alot of reviews on this recipe, I think I figured out what the issue is with the salt and spiciness. I am a... farmer's market vendor so I know that every bunch of collards, kale, swiss chard and thing sold by the "bunch" can vary in size. On bunch of collards may be alot bigger than another bunch. I wish when people did these recipes, they would tell something more like a measurement or a weight. People who thought it was too salty or too spice, probably had a much smaller bunch of collards than Paula did when she wrote this recipe. I suggest trying this recipe again and using more collards to see if that makes a difference. Collards are not expensive. You won't lose that much money if you don't like it again.Read more
recipe Collard Greens
Patrick Ypsilanti, MI 08-28-2009
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The Best Greens Ever
Rated: 5 stars out of 5

Anyone that makes this recipe and believes it is too salty or too spicy obviously did something wrong. By far this is the... world's best collard green recipe. It mirrors my grandmother's recipe almost to a "T". Paula, don't change a thing, girl, you have got it goin on with this one!!!!!!!!!!!!!!!!!Read more
recipe Collard Greens
Jennifer Jackson Heights, NY 08-14-2009
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Much, much, much too salty
Rated: 2 stars out of 5

So salty that it was inedible. Consistency was and aroma was perfect though. Since this is the only recipe I could find for... an average size batch of collard greens, I was very excited, but disappointed at the results. Please food network, have Paula revise this recipe for future users. I am going to try it again, but with half the salt. Read more
recipe Collard Greens
null null, null 04-05-2009
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FINALLY!
Rated: 5 stars out of 5

I have been looking for a recipe for collards for awhile. I've tried several and just didn't like the taste. Oh course, I... always check comments first. I didn't want to go through the process and be disappointed.I noticed some said too much salt. I just added salt,pepper and garlic powder to the water and followed the rest. These were FANTASTIC! Will of course make again. Thanks Paula!!Read more