Ingredients
- 1/2 pound smoked meat (pork hocks, smoked poultry 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 vegetables
- 1 tablespoon butter
- House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic clove powder
Directions
Inside a large pot, bring 3 quarts water to some boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and prepare for one hour.
Wash the collard vegetables completely. Take away the stems running lower the middle by holding the leaf inside your left hands and stripping the leaf lower together with your right hands. The tender youthful leaves in the middle of the collards don't have to be stripped. Stack six to eight leaves on the top of each other, roll-up, and slice into 1/2 to at least one-ince thick slices. Place vegetables in pot with meat and add butter. Prepare for 45 to an hour, stirring from time to time. When done taste and adjust seasoning.
Serve with favorite dish like a side.
House Seasoning:
Mix ingredients together and store within an airtight container for approximately 6 several weeks.