Thursday, December 27, 2012

Collard Greens with Smoked Meat

(from Paula Deen at

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
2 t salt
1/2 t black pepper
1/2 t garlic powder
1 T hot red pepper sauce
1 large bunch collard greens (or a box of frozen greens)
1 T butter

In a large pot, bring 3 quarts of water to a boil. Add the smoked meat and seasonings. Reduce heat to medium and cook for an hour. Wash the 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 half inch to 1 inch thick slices. Place greens in pot with meat and add butter. Cook for 45 minutes to an hour, stirring occasionally. When done, taste and adjust seasoning.

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