Beazell's Cook Book

Collard Greens

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Collard Greens  




1/2 pound smoked meat (ham hocks, smoked, turkey, wings, or smoked neck bones)

1-1 1/2 tablespoons Beazell's Cajun Seasoning

1 large bunch collard greens

1 tablespoon butter



In a large pot, bring 3 quarts of water to a boil. Add smoked meat and Beazell's Cajun Seasoning. Reduce heat to medium and cook for 1 hour.

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.


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