Directions:
- 1. Wash the greens thoroughly and drain them by shaking
- Off any excess water. Remove the very thick part of the
- Stems from the greens and coarsely chop the leaves.
- Cut the cabbage into quarters and cut the core from the
- Cabbage pieces. Coarsely chop the cabbage and set aside.
- 2. Put the ham hocks and enough cold water to cover them
- In a 4-quartsaucepan over high heat. Heat to boiling,reduce
- The heat to simmering, and cook the hocks, covered, until
- Almost tender, about 1 1/2 hours.
- 3. Stir in the chopped greens, salt, pepper, sugar, and thyme.
- Cook 30 minutes.
- Add the cabbage and potatoes and cook until all vegetables are tender,
- About 30 minutes.Check the seasonings and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1784.16 Kcal (7470 kJ) | ||
| Calories from fat | 1001.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.31g | 171% | |
|---|---|---|---|
| Cholesterol | 1041.7mg | 347% | |
| Sodium | 3048.28mg | 127% | |
| Potassium | 582.06mg | 12% | |
| Total Carbs | 84.73g | 28% | |
| Sugars | 20.76g | 83% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 96.43g | 193% | |
| Vitamin C | 65.3mg | 109% | |
| Vitamin A | 2mg | 68% | |
| Iron | 6.6mg | 37% | |
| Calcium | 654.6mg | 65% | |
| Amount Per 100 g | |||
| Calories | 164.93 Kcal (691 kJ) | ||
| Calories from fat | 92.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 171% | |
|---|---|---|---|
| Cholesterol | 96.3mg | 347% | |
| Sodium | 281.78mg | 127% | |
| Potassium | 53.81mg | 12% | |
| Total Carbs | 7.83g | 28% | |
| Sugars | 1.92g | 83% | |
| Dietary Fiber | 0.85g | 37% | |
| Protein | 8.91g | 193% | |
| Vitamin C | 6mg | 109% | |
| Vitamin A | 0.2mg | 68% | |
| Iron | 0.6mg | 37% | |
| Calcium | 60.5mg | 65% | |
* 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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