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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 6 servings The following items or measurements are not included below: 2 large ham hocks |
||
| Calories 45 | ||
| Calories from Fat 3 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 17mg | 0% | |
| Potassium 222mg | 6% | |
| Total Carbohydrate 9.3g | 3% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 2.6g | ||
| Protein 2.7g | 5% | |
Ingredients
- 1 bunch collard greens, washed and cut into pieces do not cut up the stems
- 1 large onion, chopped
- 1/4 cup vinegar
- salt and pepper
- 3 hot peppers, chopped up
- 2 large ham hocks (also you could use a ham bone,smoked bacon about 7 slices or any other smoked pork product)
- 1/4 cup water
Directions
1
Saute your onion in a large cast iron pot with just a touch of oil (1 tsp). Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking).2
Meanwhile mix water, vinegar, 1 teaspoons of salt, 1 teaspoons of pepper and the chopped hot pepper together. Pour into pot and stir.3
Add the greens. Mix up after each handfull. Don't worry, the greens will come to the top but will reduce as the cooking wilts them.4
Continue to stir until wilted; then turn to low, cover and let cook for about 2 hours stirring once in a while and tasting to see if you need more salt and pepper.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Collards
- Main Ingredient > Meat > Pork
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
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Featured Reviews for This Recipe
From: sugarpea
On Feb 7, 2005
Delicious. I think the chiles must intensify just as salt intensifies as this stews. This was on the verge of too hot for me although Dh adored it that way. I doubled everything for two bunches of collards and it wasn't too soupy at all. Perfect.
From: Susanne Baskin
On Aug 22, 2007
Very good! I have tried this with turnip greens with equal success. For easier prep try this in the crock pot. Just throw everything in with the smoked meat on top, put in on low for 6-8 hours, or high for 3-4 hours.
From: Roger/OH
On Dec 25, 2003
My gosh what a wondeful recipe. I wanted to share this with a co-worker that introduced me collard greens, but there is none left over. I did not have any fresh hot peppers, but used three canned Chilpotle peppers. As made, the spicyness was approaching my limits. The flavor was there. The next time I will use 2 chilpotles. I used two of our Yankee bunches of Callards and will use 3 the next time. Great dish. Thank you
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