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Ingredientes
- 3 lb Collard greens or possibly kale
- 1 x Smoked ham hock (abt 1 lb.)
- 4 med Onions, minced
- 2 med Green or possibly red bell peppers
- 2/3 c. Cider vinegar, pref unrefind
- 1 Tbsp. Honey
- 3 x Garlic cloves, chopped
- 1 Tbsp. Coarse-grnd black pepper
- 2 tsp Tabasco or possibly other warm sauce
- 2 tsp Celery seeds
- 8 c. Water
Direcciones
- Remove tough stems from greens and roughly chop. Chop the bell peppers.
- Combine all the ingredients in a large pot and bring to a boil. Simmer, covered, for about 2 hrs. With a slotted spoon, remove the ham hock. When hock is cold sufficient to handle, pick the meat from it in small chunks or possibly shreds and return it to the pot. Reheat the greens briefly, if necessary.
- Serve hot with some of the liquid, the pot likker. Leftovers keep for several days.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 263mg | 8% |
| Total Carbs 13.02g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.79g | 3% |
| Protein 3.08g | 5% |
