Description
Smoked meat and lots of simmering time are the keys to this classic Soul Food side dish.
Ingredients
Units
Scale
- 1 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon seasoned salt
- 2 tablespoons hot red pepper sauce
- 2 large bunches collard greens
- 2 tablespoons butter
Instructions
- In a large pot, bring 3 quarts of water to a boil and add smoked meat, salt, black pepper, garlic powder, 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.
Notes
Recipe slightly adapted from Paula Deen
Nutrition
- Serving Size:
- Calories: 209
- Sugar: 1.6 g
- Sodium: 5110.4 mg
- Fat: 10.7 g
- Saturated Fat: 5 g
- Carbohydrates: 8.6 g
- Fiber: 2.5 g
- Protein: 20.2 g
- Cholesterol: 88 mg
