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.
Photo: Collard Greens Recipe


















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By britneydeona
Chicago
on May 13, 2012
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I love this recipe, the only thing I would change that makes all the difference in the world is adding banana wax peppers ( from the jar. Adding a few of those peppers and the juice makes these greens even tastier~!
By Nell28
on April 02, 2012
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Fantastic recipe. Easy and very tasty. I'm very versed in cooking Latin-inspired foods, what a great simple recipe for a newbie.
By Paphotogirl
Strasburg, PA
on March 17, 2012
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This is a tremendous recipe. My only criticism is that I thought Paula was normally a little timid on spice-- well, I halved the amount because hubby really doesn't like the heat, but it was still too spicy for him. Of course, I poured on the extra Tabasco for myself, and it was everything a good collard green should be. Kudos once again to 'ya, Ms. Paula!
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