1/2 pound smoked meat (ham hocks, smoked turkey leg)
1 tablespoon Sassy salt
1 tablespoon seasoning salt
1 tablespoon Tabasco
2 bags collard greens, washed
1 tablespoon butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and Tabasco. 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. Then 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.