Directions:
- Wash collards and remove the thick rib in the center. Heat oil in the bottom of a dutch oven. When hot add diced onions, salt, and pepper and cook for about 5 minutes. Then add ham hock and cover it with water. Boil for 30 minutes. Roll up the collards like a cigar and cut. Add collards to the pot and boil for 1 hour and 30 minutes. Put the cooked greens in a bowl and cut up some of the ham hock meat and put in there too. Then mix in the texas pete and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.74 Kcal (1284 kJ) | ||
| Calories from fat | 263.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.24g | 45% | |
|---|---|---|---|
| Sodium | 1257.56mg | 52% | |
| Potassium | 168.48mg | 4% | |
| Total Carbs | 10.88g | 4% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 214.39 Kcal (898 kJ) | ||
| Calories from fat | 183.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.44g | 45% | |
|---|---|---|---|
| Sodium | 878.95mg | 52% | |
| Potassium | 117.76mg | 4% | |
| Total Carbs | 7.6g | 4% | |
| Sugars | 3.08g | 18% | |
| Dietary Fiber | 1.85g | 11% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 6mg | 14% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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