Collard Greens

Recipe written by Roosevelt Lewis

Prep Time: 20 minutes

Cooking Time: 45 to 60 minutes

Serves: 4 servings

Ingredient:

• ½ pound smoked meat, ham hocks, smoked turkey wings, or smoked neck bones
• 1 tablespoon seasoning salt
• 2 pounds collard greens, chopped
• 1 tablespoon hot sauce, to taste
• 1 tablespoon butter
• 1 onion, diced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic, minced
• Salt and freshly ground black pepper, to taste
• 3 quarts water or chicken stock
• Vinegar, for condiment

Directions:

In a large pot melt butter. Sauté onion in butter for a few minutes until soft. Add garlic to pan. Do not over cook garlic.

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 ½ to 1-inch thick slices.

Place greens in pot with meat, butter, onion and garlic. Cook for a minimum of 45 to 60 minutes until tender, stirring occasionally. When done taste and adjust seasoning.

Note: You can mix in other greens such as mustard greens, turnip greens or kale.