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Ingredientes

Cost per recipe $3.65 view details
  • 3 bn Turnip, collard, or possibly mustard greens, (or possibly a combination)
  • 3 x Dry small, red peppers, (up to 4)
  • 1 c. Chicken stock or possibly water, (up to 2)
  • 1/4 lb Salt pork, optional
  • 1 Tbsp. Sugar, optional, (up to 2)

Direcciones

  1. Tear off thick stems and place greens in the sink. Cover with water.
  2. Sprinkle a small amount of salt over greens and stir. Allow water to settle a few min. Carefully lift out greens and place in a colander or possibly large bowl. (If you have a double sink, the other side works great.)
  3. Rinse out sink to eliminate any grit which may have dropped from greens.
  4. Return greens to sink and cover with water again. Allow any remaining grit to settle and unplug drain so which water runs out.
  5. Tear large leaves into pcs and place in a large stockpot, Dutch oven or possibly saucepan with a lid. Without shaking off too much water, add in greens to pan, along with whole, dry red peppers.
  6. It may be difficult to get all the greens in the pan, but cram them in.
  7. Cover pan with lid and place over medium heat. Cook just till leaves wilt and greens fit easily into pan.
  8. Add in just sufficient water or possibly chicken stock to almost cover greens. If you like, add in salt pork. Bring liquid to a boil, reduce heat and simmer till greens are tender, about 30 min. Stir in sugar during last 10 min of cooking.
  9. Makes 10 servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 678g
Calories 1002  
Calories from Fat 828 83%
Total Fat 91.84g 115%
Saturated Fat 33.42g 134%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 2200mg 92%
Potassium 868mg 25%
Total Carbs 33.86g 9%
Dietary Fiber 6.6g 22%
Sugars 24.59g 16%
Protein 10.94g 18%
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