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Collard Greens Recipe

Ingredients
  • House seasoning
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
  • 1 tablespoon House Seasoning
  • 1 tablespoon seasoned salt
  • 1 tablespoon hot red pepper sauce
  • 1 bunch collard greens (large bunch)
  • 1 tablespoon butter
Directions
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

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.

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Collard Greens Recipe - Related Content

Cooking Tips & Advice
all about greens Article
Greens Preparation | Greens Cooking | Tips Greens A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.
Glossary Terms
collard greens Glossary Term
A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.
holland greens Glossary Term
Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.
chrysanthemum greens Glossary Term
Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.
turnip greens Glossary Term
The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.
mustard greens Glossary Term
Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.
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