Best Collard Greens Ever!
"I wrote down this recipe from a Chef on television. I made my own slight changes. I have made this dozens of times and we lick the plate! I never liked collards until I discovered this recipe. I hope you enjoy it as much as we do :-)"
photo by Anthony H.
- Ready In:
- 3hrs 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1⁄2 lb smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
- 1 tablespoon seasoning salt
- 1 tablespoon hot red pepper sauce
- 2 bunches collard greens
- 1 tablespoon butter
- white vinegar
-
House Seasoning (use 1 Tablespoon)
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
directions
- In a large pot, bring 3-4 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for at least 1 hour.
-
Step 2:
- 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 an hour to two hours.stirring occasionally, I have found the longer you cook it the better it is! When done taste and adjust seasoning.
- When I eat my collards I enjoy pouring some white vinegar over them with a pinch of salt and pepper.
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Reviews
-
Very good, but be careful of the salt, some smoked ham hocks have alot of salt. I would use just one. -
Except for the vinegar, this is the same as Paula Deen's recipe. I use hamhocks. I've used it for a couple of years now and it's great. -
Simply Fantastic - I served this to my Mother-in-law with Fried Chicken, Biscuits, Coleslaw, and Macaroni and Cheese. the greens were the first to disappear... Very Good 5 stars for sure. Thanks for sharing...
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These greens were excellent! I used smoked turkey. Thanks for the posting! -
Wow. I used this recipe and loved it. I have never liked collards much either but you cant go wrong with this recipe. It is well worth the wait and I highly reccomend it to anyone who is even mildly interested.
