The Lady and Sons Collard Greens

1/2 pound smoked meat (ham hocks, smoked
    turkey wings, or smoked neck bones)
1 tablespoon House Seasoning
1 tablespoon seasoned salt
1 tablespoon Texas Pete hot sauce
1 large bunch collard greens
8 tablespoons (1 stick) butter

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. In the meantime, wash collard greens thoroughly. Remove the thick stem that runs down the center of the greens 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