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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. In the meantime, wash
collards greens thoroughly. Remove the thick stem that runs
down the center of the greens 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 stripped leaves on top of each
other, roll up, and slice into 1/2- to 1-inch thick slices.
Place greens in pot with cooked smoked meat. Add butter after
greens. Cook for 45 to 60 minutes, stirring occasionally. When
done, taste and adjust seasoning.
pound smoked meat (ham hocks, smoked turkey wings or
smoked neck bones)
tablespoon House Seasoning
tablespoon seasoned salt
tablespoon Texas Pete hot sauce
large bunch of collards
tablespoons (1 stick) butter
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