Collard Greens Okie Style
|Smoked meat||1⁄2 Pound (ham hocks, smoked turkey wings, or smoked neck bones, Andouille)|
|Seasoning||1 Tablespoon (RC's)|
|Salt||1⁄4 Cup (4 tbs)|
|Seasoned salt||2 Tablespoon|
|Cayenne pepper||2 Tablespoon|
|Black pepper||1 Tablespoon|
|Garlic powder||1 Tablespoon (to taste)|
|Onion powder||1 Tablespoon (to taste)|
|Collard greens||1 1⁄2 Pound|
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.
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. The tender young leaves in the heart of the collards don't need to be stripped. Stack 8 to 10 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When it's done taste it and adjust the seasoning.
Serve with favorite dish as a side.