Saturday, October 6, 2012

Collard Greens

This one is for you, A.  I had gotten some collard greens from my Front Porch Pickings basket.  The timing couldn't have been better.  I chose to use them as tonight's recipe because they were adored by a friend that has left us.  I have never cooked, nor even eaten, collards before. (not that my friend didn't always try)  I wanted to do them right and southern so she would have approved.  So when I think southern, I think Paula Deen.  (Doubly perfect because of a practical joke she played on her husband involving taping pictures of Ms. Paula Deen were they would surprise him.  It was very funny!)  I have to say that they were very tasty but unbelievably salty!  I used smoked turkey leg as my meat, but I think the culprit was the 2 TABLESPOONS of salt mixture that this recipe called for. It may have been that the large "bunch" should have been bigger than I had, but they fit just right in the water which leads me to believe that I wasn't that far off.  Now I love salt, but dang this was very salty!  Next time I would use only one tablespoon of seasoned salt and add salt later if necessary.  Really great flavor but totally overwhelmed by salt. I also didn't make that huge portion of house seasoning.  I used 2 TBSP 1/2, TBSP and  1/2 TBSP, put it in a small Tupperware and shook.  I had a little more that I needed but I can use it in another recipe.


Collard Greens

1/2 lb smoked meat (ham hocks smoked turkey wings, or smoked neck bone
1 T  House seasoning,recipe follows
1 T  seasoned salt
1 T  hot red pepper sauce
1    large bunch collard greens
1 T  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.

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.

Serve with favorite dish as a side.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6
months.

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