Collard Greens

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CGI am a city girl who married a country boy from the South. I don’t really appreciate “Southern” cuisine as much as most of my friends and neighbors, but I do my best to bring their traditional favorites to the table. Collard greens are considered a Must Have component of your New Year’s Day spread. Here in the South they represent the hope for a prosperous year ahead. Just as with Black Eyed Peas, this recipe takes a bit of time to prepare. The smoked meat and seasonings are cooked for an hour by themselves just to extract all of the flavors that help this dish reach its true potential. After that, the collards are cooked for another hour. Don’t forget to add that dab of butter — it makes the “pot likker” (the liquid that remains after cooking) especially delicious. It is customary to use a slice of corn bread to soak up all of that juicy goodness to enjoy along with your Black Eyed Peas, Collard Greens and Pork to start the New Year off right.


COLLARD GREENS (Serves 4-6)

Ingredients

  • 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 sauce
  • 1 large bunch collard greens
  • 1 tablespoon butter

House Seasoning Ingredients

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Directions:

  1. 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.
  2. 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.
  3. Serve with favorite dish as a side.
  4. House Seasoning:  Mix ingredients together and store in an airtight container for up to 6 months.

From FoodNetwork/PaulaDeen.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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