Tuesday, December 27, 2011

blog 20...recipe 17

     I have been eating collard greens for years. Whenever I see them on a menu (especially at a Southern place), I immediately know that I need to arrange my meal around the collards. The first time I had them was at Miss Mamies'  http://www.spoonbreadinc.com/miss_mamies.htm  for my birthday. Let's face it nothing screams birthday like fried chicken, collards, and coconut cake.  This past birthday we went to a local southern joint and lo and behold my order was the same! http://www.lldent.com/  The chef/owner is so gracious and affable. Dear children who enjoy food and were never really part of the chicken nugget sector, were willing and able to try anything off the menu. The owner marveled and was thrilled to see them enjoy their meals.

     Her collards were juicy smokey and flecked with bits of pork, or so I thought.  I knew that I needed the recipe. She was more than willing to share her secrets.  First off she simmers a smoked turkey leg.....WHAT NO PORK????....nope, the turkey leg is simmered for hours in a broth and the meat is infused with flavors from various spices. I knew I needed to make this....I waited until after Thanksgiving. 
     As dear husband was carving the turkey I swiped a leg and put it aside. (I did not smoke my turkey, but as I don't see smoked turkey pieces at the market I knew this may be my only chance) The weekend after Thanksgiving I made my first collards with happy results.
     Just a side note....Paula Deen amuses me, but I don't use her as a go-to source. However, her recipe was spot on. The seasoning salts, and house seasonings that are needed for the collards have been sprinkled on mac and cheese, roasted potatoes, roasted cauliflower, coleslaw, roast chicken...etc. all with great results.

house seasoning
seasoning salts

1/2 pound smoked meat (ham hocks, smoked turkey 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 greens
1 tablespoon butter


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 collards 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 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.




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