Collard Greens Okie Style Recipe
A spicy Okie Traditional side dish, taste wonderful
Summary
Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Interest GroupHealthy
Ingredients
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones, Andouille )
1 tablespoon RC's seasoning, recipe follows
1/4 c. salt
2 tbsp seasoned salt
2 tbsp Cayenne pepper to taste
1 tbsp Black Pepper
1 tbsp Garlic Powder to taste
1 tbsp Onion Powder to taste
1 large bunch collard greens
2 tablespoon butter
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.
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.
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