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-inch 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
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
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By Ajarrett18
on January 01, 2013
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Great recipe! I used red pepper flakes instead of the hot red pepper sauce- very good!
By nancydomin
on September 14, 2011
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This recipe was good, but too salty for me, and I love salt! Can anyone give me a measurement on collards used? I picked up 2 bunches (1.25 lbs before removing ribs. And they are cooked uncovered, correct? I'm wondering if the reduction of the broth during cooking made them too salty? And how much broth should be left after cooking? Mine was almost soup like. I dumped about half the broth, added back water, and then additional Tabasco. Used smoked neck bones and cut up the meat to add to the greens and also added a touch of cider vinegar, which brightened up the flavor just a bit. I've never cooked greens before, but love them and want to find the perfect recipe. Suggestions appreciated!
By MelRoss
on September 13, 2011
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Wow! Unbelievable recipe! My store was out of collard greens today, so I grabbed Swiss chard instead! Still, the recipe was amazing and I didn't need to cook as long...around 25 min instead! Still an amazing flavor...I'll always use ham hocks from now on!
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