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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 FFROM 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. SIMMER 1 HOUR, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING OCCASIONALLY. 4. SAUTE ONIONS IN BUTTER UNTIL TENDER; ADD SUGAR AND VINEGAR; STIR TO MIX WELL. COOK 3 MINUTES. 5. IN STEP 4, ADD TO COOKED GREENS, REMOVE BONES; SERVE GREENS WITH COOKING LIQUID (POT LIQUID). NOTE: 1. IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD 20LB 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: Q02902 SERVING SIZE: 1/2 CUP (4 From the
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 87 | ||
Calories from Fat: 3 (3%) | ||
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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 13.6mg | 0 % | |
Potassium 250.5mg | 7 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 16.3g | ||
Protein 2.8g | 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: 87
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