Collard Greens with Bacon
Recipe: #848
October 19, 2011
Categories: Side Dishes, Kale, Onions, Christmas, New Years, Thanksgiving, more
"This is southern cooking at it's best. This recipe has been passed down through my family and has to be made every Thanksgiving and New Year's."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (371.3 g)
- Calories 136.2
- Total Fat - 4.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 22.2 mg
- Sodium - 417.4 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 7.5 g
- Sugars - 1.9 g
- Protein - 14.1 g
- Calcium - 415 mg
- Iron - 1.4 mg
- Vitamin C - 68.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Wash collard greens thoroughly in cold water; drain well
Step 2
Remove and discard stems; trim bruised leaves; coarsely chop leaves to measure 6 cups; set aside.
Step 3
In large saucepan cook bacon until crisp.
Step 4
Remove bacon, reserve drippings in saucepan.
Step 5
Add water, pork hock, onion, sweet pepper, sugar, salt, red pepper and garlic to sauce pan, bring to a boil.
Step 6
Add chopped collard greens; reduce heat, simmer, covered, about 1 1/4 hours or until greens are tender.
Step 7
Remove from heat; remove pork hock; cover greens; keep warm.
Step 8
When cool enough to handle, cut meat off pork hock. (I usually skip this part, because I find it to salty for my taste and someone will pick at the hock for a snack)
Step 9
Chop or shred meat; discard bone.
Step 10
Return meat to greens along with the cooked bacon; heat through. (I do add the bacon to the greens.)
Step 11
Serve with slotted spoon, if desired, sprinkle each serving with a little vinegar.
Tips
No special items needed.
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