Collard greens cooked with smoked ham hocks.
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 | ||
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Calories: 1348 | ||
Calories from Fat: 586 (43%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1348
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