Southern Collard Greens
"Southern collards are often served as a side dish."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (90.3 g)
- Calories 146.3
- Total Fat - 9.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 35.5 mg
- Sodium - 829.4 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 1.4 g
- Sugars - 0.2 g
- Protein - 13.1 g
- Calcium - 49 mg
- Iron - 1.5 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Clean collards in cold water, as sometimes they can be sandy.
Step 2
Cut off the long stems. (I like to chop some of these finely and add to the pot. Some people don't use them.) Strip the leaves off the stems by cutting down each side of the stem, or breaking them between your fingers, down to where the stem ends. When a handful of leaves are cleaned, roll up like you would a jelly roll and cut in about 1/4 inch pieces. Continue until all are cleaned.
Step 3
Place leaves in a large Dutch oven with ham hocks (depends on how big they are).
Step 4
Add water to about half cover the greens. Simmer covered for about one hour. Remove cover and continue to simmer.
Step 5
Remove the hocks, strip off meat, cut in pieces, and return to pot.
Step 6
Fry bacon bacon until crisp. Add bacon grease and crumbled bacon to greens.
Step 7
Simmer until greens are tender and water has reduced.
Step 8
Traditionally there should also be Red Devil Hot Sauce on the table and a sprinkle bottle of vinegar. Either or both can be put on the greens before eating.
Tips
No special items needed.
6 Reviews
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