Paula Deen'S Collard Greens – a delicious recipe with salt, black pepper, garlic, turkey, house seasoning, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
2
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.
3
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-inch 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.
4
Serve with favorite dish as a side.
77
kcal
Calories
4
g
Fat
6
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: House Seasoning, 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder, and more.
Yes, Paula Deen'S Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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