Subscriber Janet Lohr graciously shared this recipe from Paula Deen. She has adapted it to cabbage and mustard greens as well.
Ingredients
*1/2 pound smoked meat (I have used bacon, pork fat meat or seasoned ham and I have added some liquid smoke)*1 TBSP House Seasoning (recipe for House Seasoning below) *1 TBSP Seasoned Salt (I use Lawry’s) *1 TBSP hot red pepper sauce (I have not used this – my kids would not like it!) *1 large bunch of collard greens ( I have used as much as 2 family shares in one batch) *1 TBSP butter
Directions
In a large pot, bring 3 quarts of water to boil and add meat, house seasoning, seasoned salt and hot sauce (if you are using it). Reduce heat to medium, cover 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 6-8 leaves on top of one another, roll up, and slice into 1/2 – 1 inch-thick slices. Place greens in pot with meat and add butter. Cook for 45-60 minutes, stirring occasionally. When done, taste and adjust seasoning.
Note: S far, I have used this same recipe for cabbage and mustard greeens. The cabbage cooked for about the same amount of time if you like it fairly soft. I also had to add some salt at the end. The mustard greens only took about 4-5 minutes to cook. I am sure you can use the same recipe for kale, but you may need to adjust the cooking time.
House Seasoning
*1 cup salt (I only use kosher salt) *1/4 cup black pepper *1/4 cup garlic powderMix ingredients together and store in an airtight container for up to 6 months.
