Linda's Collard Greens With a Twist
"I lived in the south for 5 years, after living all my life in the north. My gram used to make collard greens with salt pork, but down here in the south they use ham hocks, necks, and fatback, soooooooo I decided I was going to try the southern thing with a little twist of my own. They came out better then any I have ever had, and I have had them quite a few times in restaurants around here. Great flavor, and just the right amount of everything makes this one dish you will be making more than once. Try em, you will be coming back for more for sure :)"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (995.1 g)
- Calories 362.5
- Total Fat - 9.6 g
- Saturated Fat - 3.5 g
- Cholesterol - 56.4 mg
- Sodium - 3238.3 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 19.1 g
- Sugars - 17 g
- Protein - 33.1 g
- Calcium - 499.2 mg
- Iron - 11.5 mg
- Vitamin C - 403.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Clean greens in cold water, and tear off large stems.
Step 2
Break up leaves into bite-size pieces, and put in a large roasting pan.
Step 3
Add the water, and bring to hard boil.
Step 4
Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice.
Step 5
Boil on medium-high for 1 hour. When soft, drain well and serve.
Step 6
Note:
Step 7
You can add vinegar over your greens, if you like it.
Tips
No special items needed.
6 Reviews
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