Directions:
- Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.
- Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally. Remove from heat.
- Remove ham hocks from pan; let cool. Remove ham from bones, and finely chop; discard bones, skin, and fat. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated. Serve with hot pepper sauce, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.31 Kcal (1655 kJ) | ||
| Calories from fat | 216.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.02g | 37% | |
|---|---|---|---|
| Cholesterol | 100.15mg | 33% | |
| Sodium | 244.91mg | 10% | |
| Potassium | 537.25mg | 11% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 9.66g | 39% | |
| Protein | 32.77g | 66% | |
| Vitamin C | 81.7mg | 136% | |
| Iron | 1mg | 5% | |
| Calcium | 569mg | 57% | |
| Amount Per 100 g | |||
| Calories | 76.43 Kcal (320 kJ) | ||
| Calories from fat | 41.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 37% | |
|---|---|---|---|
| Cholesterol | 19.36mg | 33% | |
| Sodium | 47.35mg | 10% | |
| Potassium | 103.88mg | 11% | |
| Total Carbs | 2.76g | 5% | |
| Sugars | 0.21g | 4% | |
| Dietary Fiber | 1.87g | 39% | |
| Protein | 6.34g | 66% | |
| Vitamin C | 15.8mg | 136% | |
| Iron | 0.2mg | 5% | |
| Calcium | 110mg | 57% | |
* 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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