Try this Southern Style Greens (Fresh) recipe, or contribute your own.
Suggest a better description1. ADD WATER TO STEAM-JACKETED KETTLE OR STOCK POT. ADD PORK HOCKS AND ONIONS TO WATER. COVER; SIMMER 2 1/2 HOURS OR UNTIL TENDER. REMOVE; TRIM MEAT AND FAT FROM BONES. CUT MEAT INTO SMALL PIECES. ADD MEAT AND BONES TO STOCK. 2. ADD GREENS, PEPPER AND WATER TO STOCK. BRING TO A BOIL; STIR IMMEDIATELY. 3. BREAK THROUGH FROZEN GREENS SEVERAL TIMES TO HASTEN COOKING. SIMMER 25 MINUTES, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING OCCASIONALLY. 4. REMOVE BONES; SERVE GREENS WITH COOKING LIQUID (POT LIQUID). NOTE: 1. IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD 20 LB GREENS. 2. IN STEP 2, WASH GREENS IN SEVERAL CHANGES OF COLD WATER TO REMOVE ALL TRACES OF DIRT OR SAND. 3. GREENS MAY BE GARNISHED WITH CHOPPED HARD-COOKED EGGS, FINELY CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS. Recipe Number: Q02901 SERVING SIZE: 1/2 CUP (3 From the
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 31 | ||
Calories from Fat: 3 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 206.7mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 3.1g | ||
Protein 2.5g | 4 % | |
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: 31
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