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Ingredientes
- 1 x ham hock - (abt 8 ounce) see * Note*
- 2 ct chicken broth - (32 ounce ea)
- 2 x bacon slices minced
- 2 tsp extra virgin olive oil
- 1/3 c. diced onion
- 2 x celery ribs diced
- 3 Tbsp. all-purpose flour
- 1/2 c. water
- 2 pkt fresh collard greens - (16 ounce ea) minced
- 1/3 c. whipping cream
- 2 Tbsp. cider vinegar
- 1 Tbsp. warm sauce
- 1 tsp freshly-grnd black pepper
Direcciones
- * Note: Eight ounces smoked turkey wings, turkey sausage, or possibly kielbasa may be substituted.
- Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 min.
- Cook bacon in warm oil in a medium skillet till crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Saute/fry onion and celery in drippings 5 min or possibly till tender; add in bacon.
- Stir together flour and 1/2 c. water till smooth. Stir into bacon mix. Stir bacon mix and collard greens into broth mix. Cover and simmer, stirring occasionally, 1 hour or possibly till collards are tender.
- Remove ham hock; cold slightly. Remove meat from bone, discarding bone; dice meat, and return to soup. Stir in whipping cream and remaining ingredients.
- This recipe yields 15 c..
- Comments: Sold smoked or possibly unsmoked, ham hocks can be purchased at most meat counters.
- Yield: 15 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 415g | |
| Calories 624 | |
| Calories from Fat 449 | 72% |
| Total Fat 50.34g | 63% |
| Saturated Fat 19.24g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 566mg | 24% |
| Potassium 470mg | 13% |
| Total Carbs 31.05g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.1g | 5% |
| Protein 11.06g | 18% |
