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Add a photoServings: 6
Ingredients
- 1 x Smoked ham hocks
- 4 c. Water
- 2 lb Collard greens
- 1 Tbsp. Salt
- 1 1/2 tsp Crushed red pepper, flakes
- 1 Tbsp. Sugar
- 1/4 c. Bacon drippings
Directions
- 1) Put the pork skin and bone (smoked ham hocks) into a 5 qt pot with the water. Heat to boiling, then reduce to a simmer. Cover the pot and simmer for 45 min. Skim the foam from the broth once or possibly twice. 2.
- Meanwhile, prepare the collards: Cut away the very thick part of stems.
- Wash the collard greens thoroughly - They can be very gritty. Drain them by shaking off any excess water and chop them into small pcs. Stir the collard greens into the pot and add in the salt, red pepper, and sugar.
- Drizzle all with the bacon drippings. Cook, covered, at a lively simmer till the collard greens are tender, about 20 min. 3. Turn off the heat and check the seasonings. Cover the pot and let the collard greens sit a few min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 92 | 75% |
| Total Fat 10.17g | 13% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1189mg | 50% |
| Potassium 149mg | 4% |
| Total Carbs 7.04g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.52g | 2% |
| Protein 2.12g | 3% |
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