Lawson Roberts Summer Collards in the Kitchen

Growing up in the south, I was raised on collard greens. There was no special occasion needed. I just loved them any day of the week. Of course, you know what they say right? Eat your greens on New Year’s Day and it is supposed to bring you money in the new year.  Sure i’ll play along. I have  recently had so many people ask about my favorite recipe for collards. Allow me to share with y’all.

1/2 pound smoked meat ( ham hocks, smoked turkey wings, or smoked neck bones)

1 tablespoon House seasoning  (garlic powder, salt and pepper)

1 tablespoon Lawrys seasoning salt

1 tablespoon hot red pepper sauce

1 large bunch collard greens

1 tablespoon butter

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

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-ince thick slices.

 Place greens in pot with meat and add butter. Cook for 45 minutes, stirring occasionally.

When done taste and adjust seasoning.

Serve with favorite dish as a side.

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