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COLLARDS

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

½ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

1 T. seasoned salt

1 T. hot red pepper sauce

1 large bunch collard greens, well-rinsed

1 T. butter

In a large pot, bring 3 quarts of water to a boil. Add everything but the collard greens and butter. Reduce heat to medium. Cook for one hour.

Wash the collard greens thoroughly. Some people leave the stems in place, but others remove the center stems 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-ince thick slices.

Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and add more seasonings if you wish.

Makes a side dish for 4-6 people.

-- Wesley Academy Garden Club

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