Sandra This Paula Deen Collard Greens recipe is a classic and soulful Southern side dish, which is made with smoked meat for a deep, savory flavor. It’s the ultimate comfort food, ready in about 2 hours.
Paula Deen Collard Greens Ingredients
- 1 large bunch collard greens
- 1/2 lb smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
- 3 quarts water
- 1 tablespoon Paula Deen’s House Seasoning (typically 1 cup salt, ¼ cup black pepper, ¼ cup garlic powder)
- 1 tablespoon Paula Deen’s Seasoned Salt
- 1 tablespoon wet chicken base or bouillon
- 1 tablespoon Paula Deen’s Hot Sauce (or your favorite brand)
- 8 tablespoons (1 stick) Butter
How To Make Paula Deen Collard Greens
- Create the Pot Liquor: In a large pot, bring the 3 quarts of water to a boil. Add the smoked meat, House Seasoning, seasoned salt, chicken base, and hot sauce. Reduce the heat to medium and let it cook for 1 hour to create a flavorful broth, also known as “pot liquor.”
- Prepare the Greens: While the broth simmers, wash the collard greens thoroughly to remove any grit. To de-stem them, hold a leaf by the stem and strip the leafy part off. The very tender, young leaves in the center don’t need to be stripped.
- Chop the Greens: Stack 6 to 8 leaves on top of one another, roll them up tightly like a cigar, and slice the roll into 1/2 to 1-inch thick ribbons.
- Cook the Greens: Add the chopped greens to the pot with the simmering meat and broth. Cook for 45 to 60 minutes, stirring occasionally, until the greens are tender to your liking.
- Finish and Serve: Taste the greens and the broth and adjust the seasoning if needed. Stir in the stick of butter until it has melted completely. Serve the greens hot, with some of the pot liquor.
Recipe Tips
- How to properly clean collard greens? Collard greens can be very sandy. The best way to clean them is to submerge them in a clean sink filled with cold water. Swish them around vigorously to loosen any grit, let them sit for a minute so the grit sinks to the bottom, then lift the greens out of the water. Repeat this process until no grit remains at the bottom of the sink.
- Why is the smoked meat so important? The smoked meat is the key to the deep, savory, and smoky flavor that is characteristic of classic Southern collard greens. Ham hocks, smoked turkey wings, or neck bones all work beautifully to flavor the pot liquor.
- What is “pot liquor”? The “pot liquor” (or potlikker) is the flavorful, nutrient-rich broth left behind after cooking the greens. It’s considered a delicacy and is perfect for sopping up with cornbread.
- How do I de-stem the greens easily? The stripping method described in the recipe is the fastest way. Simply hold the stem firmly in one hand and pull the leaf down and away with your other hand. The leafy part should tear away from the tough central stem.
What To Serve With Collard Greens
These classic Southern greens are the perfect side dish for a traditional comfort food meal.
- Fried chicken or smothered pork chops
- Cornbread (for sopping up the pot liquor)
- Macaroni and cheese
- Black-eyed peas
How To Store Collard Greens
- Refrigerate: Store leftovers, including the pot liquor, in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Reheat: Reheat gently in a pot on the stovetop or in the microwave.
Collard Greens Nutrition Facts
- Calories: ~250 kcal per serving
- Protein: 10g
- Fat: 20g
- Carbohydrates: 8g
- Sodium: ~1500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this cooking method also works well for other sturdy greens like turnip greens, mustard greens, or kale, though the cooking time may need to be adjusted slightly.
To make a vegetarian version, you would need to omit the smoked meat and use a vegetable broth. To replicate the smoky flavor, you could add a teaspoon of smoked paprika and a dash of liquid smoke to the pot.
No, you can use your favorite brands of seasoned salt and hot sauce. The “House Seasoning” is a simple and versatile blend you can easily make yourself.
Try More Recipes:
Paula Deen Collard Greens Recipe
Description
A classic, soulful Southern side dish of tender collard greens simmered in a rich and smoky broth with smoked meat.
Ingredients
Instructions
- In a large pot, boil water with the smoked meat and all seasonings for 1 hour to create a flavorful broth.
- Meanwhile, thoroughly wash and de-stem the collard greens. Roll the leaves up and slice them into ribbons.
- Add the greens to the pot with the simmering broth.
- Cook for 45-60 minutes, stirring occasionally, until the greens are tender.
- Taste and adjust seasoning if needed. Stir in the stick of butter until melted.
- Serve hot.
Notes
- Thoroughly washing the greens is a crucial step to remove any grit.
- The smoked meat is essential for achieving the classic, deep Southern flavor.
- Don’t discard the “pot liquor” (the broth); it’s delicious and perfect for sopping up with cornbread.
- The flavor of the greens is often even better the next day.
