Collard Greens |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | ||||||||||||
| INGREDIENTS: | ||
| 3 quarts (12 cups) chicken stock | 1 smoked ham hock | 1 cup rendered duck fat |
| 2 tablespoons brown sugar | 1 bunch collard greens (about 4 pounds), washed and torn into large pieces without the ribs and stalk | |
| 1 | Bring the stock, ham hock, duck fat, and brown sugar to a boil for 20 to 30 minutes. Take off the heat and let stand for 1 hour. Return to a boil, add the collard greens, and cook until tender, lowering the heat and simmering for 1 hour. Cover, remove from the heat, and let stand for another 30 minutes. |
| 2 | NOTE: If collards are not tender enough, you can cook them longer. Some folks enjoy a shot of pepper vinegar or Tabasco sauce to finish. Strained, leftover, cold collards make an excellet egg-roll or spring-roll filling. |