In a large 6 quart pot, cook the smoked meat in 6 cups of water for 1 1/2 to 2 hours, until fall off the bone tender. This step may be done up to 2 days in advance. Pick the meat off the bones and return the meat only, to the cooking water.
Meanwhile, remove the rib from each leaf and stack 8 to 10 leaves on top of each other. Roll each stack into the shape of a cigar and slice into 1 inch strips.
Add the collard greens and salt to the pot and continue cooking for 30 minutes longer, until the greens are tender.
Drain and serve as a side dish with any Southern or barbecued food.
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 8|
|Calories from Fat: 586 (43%)|
|Amt Per Serving||% DV|
|Total Fat 65.1g||87 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 454.7mg||140 %|
|Sodium 8178.3mg||282 %|
|Potassium 3026.4mg||80 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.4g|
|Protein 174.8g||250 %|
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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: 1348
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