In a large pot, bring 3 quarts of water to a boil and add 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones), 1/2 tablespoon garlic powder, 1 tablespoon seasoned salt and 1 tablespoon, hot sauce. Reduce heat to medium and cook for 1 hour.
Wash one bunch of collard greens thoroughly. Remove the stems. Stack 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 1 tablespoon butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.
Serve with favorite dish as a side.
