Hamdi Saidani Paula Deen’s Collard Greens is made with collard greens, seasoned salt, wet chicken base, hot sauce, smoked meat (ham hocks, smoked turkey wings, or smoked neck bones), and butter. This hearty collard greens recipe creates a delicious side dish that takes about 75 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1 large bunch collard greens
- 1 tablespoon Paula Deen’s Seasoned Salt
- 1 tablespoon wet chicken base
- 1 tablespoon Paula Deen’s Hot Sauce
- 1/2 lb (ham hocks, smoked turkey wings, or smoked neck bones) smoked meat
- 8 tablespoons (1 stick) butter
How To Make Collard Greens?
- Boil smoked meat: In a large pot, bring 3 quarts (2.8 liters) of water to a boil and add the smoked meat, seasoned salt, chicken base, and hot sauce. Reduce heat to medium and cook for 1 hour.
- Prepare collard greens: While the meat is cooking, thoroughly wash the collard greens. Remove the stems by holding the leaf in one hand and stripping the leaf with the other. The younger, tender leaves can be left intact. Stack 6 to 8 leaves, roll them up, and slice into 1/2 to 1-inch (1-2.5 cm) strips.
- Add greens to the pot: Once the meat has cooked for 1 hour, add the collard greens to the pot. Cook for 45 to 60 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Finish with butter: When the greens are tender, stir in the butter until melted and well-combined. Serve hot as a side dish to your favorite meal.
Recipe Tips:
- Choose smoked meat for flavor: Smoked ham hocks, turkey wings, or neck bones add a strong, smoky taste to the dish.
- Cook the greens long enough: Let the greens cook for 45-60 minutes to get a soft but not mushy texture.
- Wash greens well: Collard greens can be gritty, so wash them carefully before cooking.
- Add butter for extra taste: Butter at the end makes the dish richer and more flavorful.
- Adjust seasoning after cooking: Taste your greens when done and add more seasoning if needed, especially salt.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover collard greens cool to room temperature. Once cooled, transfer them to an airtight container and store them in the refrigerator for up to 3-4 days.
- Freeze: Allow the collard greens to cool to room temperature, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Preheat your oven to 350°F (175°C). Place the collard greens in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 cup (190 g)
- Calories: 63
- Total Fat: 1 g
- Saturated Fat: 0.2 g
- Cholesterol: 0 mg
- Sodium: 22 mg
- Potassium: 222 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 8 g
- Sugars: 1 g
- Protein: 5 g
Try More Paula Deen Recipe:
- Paula Deen Broccoli Bake
- Paula Deen Beef Stroganoff
- Paula Deen Crock Pot Potato Soup
- Paula Deen Goulash
- Paula Deen Chicken Pot Pie
Paula Deen Collard Greens
Description
Paula Deen’s Collard Greens is made with collard greens, seasoned salt, wet chicken base, hot sauce, smoked meat (ham hocks, smoked turkey wings, or smoked neck bones), and butter. This hearty collard greens recipe creates a delicious side dish that takes about 75 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Boil smoked meat: In a large pot, bring 3 quarts (2.8 liters) of water to a boil and add the smoked meat, seasoned salt, chicken base, and hot sauce. Reduce heat to medium and cook for 1 hour.
- Prepare collard greens: While the meat is cooking, thoroughly wash the collard greens. Remove the stems by holding the leaf in one hand and stripping the leaf with the other. The younger, tender leaves can be left intact. Stack 6 to 8 leaves, roll them up, and slice into 1/2 to 1-inch (1-2.5 cm) strips.
- Add greens to the pot: Once the meat has cooked for 1 hour, add the collard greens to the pot. Cook for 45 to 60 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Finish with butter: When the greens are tender, stir in the butter until melted and well-combined. Serve hot as a side dish to your favorite meal.
Notes
- Choose smoked meat for flavor: Smoked ham hocks, turkey wings, or neck bones add a strong, smoky taste to the dish.
- Cook the greens long enough: Let the greens cook for 45-60 minutes to get a soft but not mushy texture.
- Wash greens well: Collard greens can be gritty, so wash them carefully before cooking.
- Add butter for extra taste: Butter at the end makes the dish richer and more flavorful.
- Adjust seasoning after cooking: Taste your greens when done and add more seasoning if needed, especially salt.
Paula Deen Collard Greens
