With Hoppin’ John (page XXX) and Cornbread (page XXX), Collard Greens are part of the generally accepted lucky New Year’s meal, representing success and money. The collards’ potlikker—the braising liquid—is a critical element. You’ll want plenty of Cornbread to sop it up.
Source: Big American Cookbook
In a large, heavy pot or Dutch oven, heat the oil over medium-high heat.
Lightly score the skin on the ham hock or turkey wing (if you use necks, you won’t need to score) and place in the pot. Add the onion and garlic and sauté until the onion softens, about 5 minutes. Add 8 cups water and the salt. Bring the water to a boil, then cover the pot, reduce the heat, and simmer for about an hour.
Add the collards, vinegar, sugar, and hot sauce. Stir until the collards are wilted into the liquid, then cover and simmer for 1 1/2 to 2 hours. Check occasionally for tenderness, and replenish with a cup or two of water if it seems dry. The greens are ready when they’re tender, but still have some texture. Remove the hock, wing, or neck. Pick any meat from the bones, chop it and stir it into the pot. Discard the bones. Season with salt and pepper to taste—I like a lot of both. Serve with the Pepper Vinegar (and Cornbread for sopping up the likker).
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 41 | ||
Calories from Fat: 31 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1206.9mg | 42 % | |
Potassium 37.9mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.3g | 0 % | |
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: 41
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