Paula Deen’s collard greens

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Paula Deen’s collard greens


  • (From "The Lady & Sons Savannah Country Cookbook")
  • 1/2 pound smoked meat (ham hocks, smoked turkey wings or smoked neck bones)
  • 1 tablespoon House Seasoning
  • 1 tablespoon seasoned salt
  • 1 tablespoon Texas Pete hot sauce
  • 1 large bunch of collards
  • 8 tablespoons (1 stick) butter


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 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.
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