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Collards with Smoked Pork

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.