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Suggest a better descriptionCheck leaves of greens carefully; remove pulpy stems and discolored spots on leaves. Wash thoroughly in several changes of warm water; add a little salt to the last rinse. Put greens in colander to drain. Cook salt pork, covered, about 10 minutes in 1/2 cup boiling salted water. Add greens, a few at a time; cover and cook slowly until greens are tender. Do not overcook. Serve with vinegar. NOTE: An alternate method is to wash greens carefully and put them into a large cooker with only the water that clings to leaves. Add salt and bacon drippings after the greens have cooked tender. SOURCE: Southern Living Magazine, April, 1974. Posted to MM-Recipes Digest V4 #082 by Simps
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 6 | ||
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Calories: 149 | ||
Calories from Fat: 136 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 282.9mg | 10 % | |
Potassium 129.7mg | 3 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.9g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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