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Add a photoServings: 6
Ingredients
- 2 lb Mustard greens or possibly collard greens
- 2 lb Green cabbage head
- 2 lb Smoked ham hocks - (3 hocks)
- 3 quart Water
- 1 Tbsp. Salt
- 1 tsp Black pepper, freshly grnd
- 1 tsp Sugar
- 1 tsp Thyme leaves
- 2 lb Medium-size Idaho potatoes - (4 ea) peeled and quartered
Directions
- Wash the greens thoroughly and drain them by shaking off any excess water. Remove the very thick part of the stems from the greens and coarsely chop the leaves. Cut the cabbage into quarters and cut out the core from the cabbage pcs. Coarsely chop the cabbage and set aside.
- Put the ham hocks and sufficient cool water to cover them in a 4-qt saucepan over high heat. Heat to boiling, reduce the heat to simmering, and cook the hocks, covered, till almost tender, about 1 1/2 hrs.
- Stir in the minced greens, salt, pepper, sugar, and thyme. Cook 30 min. Add in the cabbage and potatoes and cook till all vegetables are tender, about 30 min. Check the seasonings and serve warm.
- This recipe serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 890g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 88 | 32% |
| Total Fat 9.74g | 12% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 3068mg | 128% |
| Potassium 1121mg | 32% |
| Total Carbs 15.98g | 4% |
| Dietary Fiber 7.8g | 26% |
| Sugars 6.82g | 5% |
| Protein 31.77g | 51% |
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