lb. smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
tsp. black pepper
tsp. garlic powder
T. seasoned salt
T. hot red pepper sauce
large bunch collard greens, well-rinsed
In a large pot, bring 3 quarts of
water to a boil. Add everything but the collard greens and butter. Reduce heat
to medium. Cook for one hour.
Wash the collard greens thoroughly. Some
people leave the stems in place, but others remove the center stems 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
add more seasonings if you wish.
Makes a side dish for 4-6 people.
-- Wesley Academy