THE best greens, done neuvo Southern Style
Pick through greens, discarding old and discolored leaves. Strip leaves off the stems by grasping the base of the stem in one hand and pulling the leaves away from the stem with the other. Alternately, cut the leaves off with a sharp knife.
Some greens, like collards, are extremely dirty and must be washed 3 times in order to remove the very fine grit that is all over them. At least this was true in the South. Drain, and spin the greens dry after the careful washing.
Peel and slice the onion and slice the carrot. Cut the pork into cubes or otherwise prepare it depending on cut.
If I have ham, I render the fat first and add healthy olive oil to that. If using bacon, determine how much bacon fat you want to use and discard (or save)the rest. Then saute the pork, onions and carrots until golden brown
Slice the greens in both directions to be sure that they are bite size pieces. Then add to pan and saute until wilted.
Add remaining ingredients and simmer for approximately 45 minutes with lid on.
Yum.
Don't be afraid to use the vinegar, soy and worchestershire sauce. The South shall rise again!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.2mg | 6 % | |
Potassium 155mg | 4 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.2g | ||
Protein 1.3g | 2 % | |
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: 21
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