Rinse and break apart the greens.
Put in a large colander inside of a pot and simmer for 20-30 mins.
Drain all the water and keep half of it in another pot. Discard the other half.
Sauté half the bacon and half the sausage in the original pot of greens, now empty.
Add ham hocks and sear once bacon & sausage is browned.
Make 3 gallons broth out of the greens water with 1 whole jar of chicken base (16 oz.)
Deglaze the stock pot with some broth.
Add all greens back, mix well.
Add the rest of the greens water .
Add the home-made broth a little at a time to taste, keeping some reserve.
Bring to simmer. Season to taste.
Add Apple Cider Vinegar to taste.
While simmering, in a large frying pan or roasting pan sauté remaining bacon and sausage until its caramelized in a little oil.
Season with red pepper flakes, salt and pepper to taste.
Add in onion and garlic at the end and sauté until translucent.
Dump this into the greens. Deglaze again in broth.
Add to greens. Simmer approximately 1-2 more hours, until greens are tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 62 (84%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 10.3mg||3 %|
|Sodium 134.2mg||5 %|
|Potassium 50.8mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.9g|
|Protein 1.9g||3 %|
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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: 74
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