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Suggest a better descriptionWash the collard greens well so that no grit remains on the leaves. Trim the stems from the leaves and cut the leaves into large strips. Place the greens and the slab bacon in a large saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer for 1 1/2 hours. Remove the slab bacon and chop into small pieces. Drain the greens and mix with the chopped bacon, butter and salt and pepper to taste. Serve immediately. Typed by Carolyn Cloe Recipe by: Beatrice Mize Posted to MC-Recipe Digest V1 #530 by robin carr
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 6 | ||
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Calories: 443 | ||
Calories from Fat: 346 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 60.9mg | 19 % | |
Sodium 694.1mg | 24 % | |
Potassium 536.1mg | 14 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 5.2g | ||
Protein 14.2g | 20 % | |
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: 443
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