Recipe information
Yield
serves 4 to 6
Ingredients
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House Seasoning (see page 325)
1 tablespoon seasoned salt
1 tablespoon Texas Pete hot sauce
1 large bunch of collards
8 tablespoons (1 stick) butter
Preparation
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. In the meantime, wash collard 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.
