Paula Deen Collard Greens cook low and slow in a smoked meat pot liquor with seasoned salt, hot sauce, and a full stick of butter. Ready in about two hours, this recipe feeds six to eight and belongs on every Southern holiday table, Sunday dinner, or church supper.
That full hour of simmering the smoked meat before the greens go in is what makes or breaks this dish. It builds the pot liquor, that rich, smoky broth that seasons every leaf from the inside out. Skip it or rush it and you end up with bland greens swimming in water.
Strip the tough center stems before cooking or the greens stay chewy no matter how long they simmer. Paula adds the butter at the very end so it melts into a glossy finish. These reheat well the next day and most people say they taste even better.
Paula Deen Collard Greens
Course: Side DishCuisine: American, SouthernDifficulty: Easy6
servings20
minutes1
hour45
minutes240
kcalTender collard greens simmered in a smoky broth made from ham hocks, seasoned salt, and hot sauce, then finished with a whole stick of butter for richness.
Ingredients
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
Directions
- Prepare the broth: 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.
- Cook the greens: 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. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. Then, add the butter.
FAQs
Can I use smoked turkey instead of ham hocks?
Paula lists ham hocks, smoked turkey wings, or smoked neck bones as options right in the recipe. Any smoked meat works because the point is to flavor the broth. Turkey gives a lighter, leaner pot liquor while ham hocks add more fat and richness.
How long do collard greens keep in the fridge?
Stored in a sealed container with some of the pot liquor, they stay good for four to five days. The greens actually taste better the next day because they keep absorbing the smoky broth as they sit.
Can I make these ahead for a holiday dinner?
Collard greens are one of the best make-ahead sides you can cook. Make them a full day before, refrigerate in the pot liquor, and reheat on the stove over medium heat. They go with just about any main dish you put on the table.
Why are my collard greens still tough?
The most common reason is not cooking them long enough after they go into the broth. Paula calls for 45 to 60 minutes, and that range matters. Thick, mature leaves need the full hour. Check by tasting a stem piece before you pull them off the heat.
What is wet chicken base and where do I find it?
Wet chicken base is a concentrated paste sold in small jars near the bouillon cubes at most grocery stores. Better Than Bouillon is the most common brand. You can substitute one chicken bouillon cube dissolved in a tablespoon of warm water if you cannot find it.
