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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Collard Greens Recipe

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This recipe for Collard Greens is from Mammy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. Ham steak cubed, 2 smoked turkey wings, or 4 oz. ham hock
1 Tsp. - House Seasoning
1 Tsp. - Seasoned salt
1 Tbsp. - Franks Hot Sauce
Olive oil for drizzling
Large bunch of collards greens
2 Tbsp. - Butter

House Seasoning

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.
Directions:
Directions:
In large pot, bring 1 1/2 quarts water to a boil and add seasoning meat. House seasoning, seasoned salt, hot sauce and drizzle of olive oil. Reduced heat to medium and cook for an hour.

Meanwhile, wash collard greens thoroughly. Remove the thick stems that run down center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand. Stack 6 to 8 leaves on top of each other, roll up and slice 1/2 to 1 inch thick slices. Place greens in pot. Add butter. Cook, stirring occasionally, until greens are tender, about 45 minutes to 1 hour. When done, taste and adjust seasoning.

 

 

 

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