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Greens
In a large enameled cast-iron casserole, bring the Smoky Pork Stock to a boil. Add the collard greens and cook over moderately high heat until tender, 30 to 40 minutes. Drain the greens, reserving the liquid.
Wipe out the casserole. Add the oil and onions and cook over moderate heat until translucent, 5 to 6 minutes. Add the garlic, crushed red pepper and 1/2 teaspoon each of salt and black pepper. Cook, stirring, for 1 minute. Add the tomatoes and 3 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes. Add the collard greens and cook until heated through, about 5 minutes.
Pork Stock
Put the pork shoulder and water in a stockpot and bring to a boil. Cover and cook over moderate heat for 2 hours; the stock will be intensely flavored. Strain the stock and let cool, then refrigerate for several hours. Discard the fat before using. The stock can be refrigerated for several days or frozen for up to 1 month. Be sure to cover it tightly to avoid flavoring everything else in the fridge.
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 12 | ||
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Calories: 375 | ||
Calories from Fat: 230 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 53.7mg | 17 % | |
Sodium 303.4mg | 10 % | |
Potassium 959.1mg | 25 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 10.7g | ||
Protein 19.7g | 28 % | |
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: 375
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