We got together with some friends recently and the theme was Southern cooking. One of the dishes I was tasked with making was collard greens. I love collards at our favorite BBQ place so I looked for a similar recipe.
These had awesome flavor but were incredibly salty, so much so that they were basically inedible. As a result I modified the recipe below, omitting the salt in Paula's house seasoning. I'll definitely be making these again with the modification. They really were delicious, even if the picture doesn't do them justice.
Recipe modified from Paula Deen
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, 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-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. Remove the meat from the ham hock, etc. and add to the collards.