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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 9g||33%|
|Total Sugars 4g|
|Vitamin C 42mg||209%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Collard greens are a staple in soul food cooking, and in this recipe, simmering the greens in a pork broth really intensifies the flavor. To make preparing this dish easier, try and find washed and chopped collard greens in the supermarket. These bags eliminate the hassle of washing and removing the stems of each collard green leaf. If you can’t find the bags, strip the leaves to remove them from the center ribs before washing and chopping.
2 to 3 smoked ham
2 pigs feet, split
1/2 pound bacon, chopped
2 garlic cloves, smashed
1 dash kosher salt, or more as needed
32 ounces (4 cups) collard greens, de-ribbed and chopped
1 tablespoon sugar
Hot sauce, optional, for serving
Add ham hocks, pigs’ feet (optional), bacon and garlic to large pot, and cover with 12 cups of water, or enough water to cover pork products.
Bring to a boil over high heat; reduce heat to low and let the pork stock simmer for 2 hours. Check occasionally and stir.
After pork stock has cooked 2 hours, carefully remove ham hocks and pigs’ feet to bowl.
Let cool and remove any meat from pork products.
Meanwhile, season pork stock with salt to taste. The amount of salt needed will depend on the saltiness of the pork products used.
Increase the heat to high so stock is boiling.
Drop the collard greens into the boiling stock in bunches, stirring so the greens are wilted until all the greens are in stock.
Reduce heat to low again, and let the greens simmer in the stock for 30 to 45 minutes.
Add sugar and reserved meat from ham hocks and pigs’ feet to collard greens.
Season to taste and serve collard greens using a slotted spoon.
Add hot sauce to taste.
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