Collards with Smoked Pork

Cooking Light
6 servings (serving size: 1 cup)


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3 pounds collards
4 cups water
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, chopped
2 (16-ounce) cans one-third-less sodium chicken broth
2 smoked ham hocks (about 1 1/4 pounds)
Hot pepper sauce (optional)


Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.

Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally. Remove from heat.

Remove ham hocks from pan; let cool. Remove ham from bones, and finely chop; discard bones, skin, and fat. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated. Serve with hot pepper sauce, if desired.

Created date

March 1996

Nutritional Information

Calories 77
Caloriesfromfat 36 %
Fat 3.1 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 4.8 g
Carbohydrate 8.8 g
Fiber 0.6 g
Cholesterol 6 mg
Iron 1.1 mg
Sodium 310 mg
Calcium 27 mg