Tuesday, February 1, 2011

Paula D's Collard Greens!

 My sister in law was nice enough to give me some farm fresh collard greens and you better believe I was excited! As weird as this sounds, collard greens have a place in my heart.  I heart them. Sheena B is the first person to introduce me to collard greens years ago and I have loved them ever since.  They don't taste bitter at all and when wilted just remind me of spinach.  Collards are the perfect side dish to any southern meal.  I think for the full effect you must put some hot sauce!  They just aren't the same without it. Enjoy!



  • 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

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
recipe adapted from Paula Deen


    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-ince 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.

     I have to put extra hot sauce...yumm.

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