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Collard Greens Okie Style

rcsbriskethouse's picture
A spicy Okie Traditional side dish, taste wonderful
Ingredients
  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
  Butter 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Spicy
Method: 
Slow Cooked
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
6
Subtitle: 
Collards

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