Recipe by Cooking Light March 1996

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

77 calories; calories from fat 36%; fat 3.1g; saturated fat 0.9g; mono fat 1.3g; poly fat 0.5g; protein 4.8g; carbohydrates 8.8g; fiber 0.6g; cholesterol 6mg; iron 1.1mg; sodium 310mg; calcium 27mg.
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