stone ground flour
stone ground corn meal
stone ground grits

Checkout
stone ground four stone ground grits stone ground corn meal
stone ground grits stone ground flour
corn meal
Home
stone ground grits

About Us
grits

Catalog
order stone ground flour

Ordering

Shoe Care
stone ground flour recipes

Recipes

Shoelaces

Good News

Shipping

Contact Us
   
   


 

 

 

     

SOUTHERN RECIPES
Return To Recipe Index

Collard Greens

  • 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.

Printer Friendly Version

 

Looking for new and delicious recipes? Peas and Corn Company has some of the best!

Privacy Statement | Email Us to a Friend

copyright 1999-2016, The Peas and Corn Company
All Rights Reserved