Tips to remember when dealing with any greens:
1. Look for bright, green leaves that are firm, wide and healthy. No dark spots!
2. Wash them carefully to relieve of any dirt, debris and or insects. Once or twice under cold water should do the trick.
3. Take your time. Don’t rush the rendering process. Do not overcook. A slow, stewing allows for all the flavors to meld together. Also allow the greens to still retain some color. A little crunch never hurt anyone.
4. Do not drown your greens! Too much water will cause them to become saturated which means an extremely soggy meal.
5. Buy locally from local farmer! Not only will you be supporting your community but also it is almost guaranteed to be the freshest of the fresh. Throughout the US there are roadside markets selling greens everyday of the year.
6. When cutting, remember to roll up leaves in order to cook evenly.
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon 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-inch 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.
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.