:max_bytes(150000):strip_icc()/young--organic-collard-greens-172267457-5c3e6cf146e0fb0001a4d2ee.jpg)
mschowe/Getty Images
Nutritional Guidelines (per serving) | |
---|---|
94 | Calories |
2g | Fat |
15g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 94 |
% Daily Value* | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Cholesterol 3mg | 1% |
Sodium 349mg | 15% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 8g | 27% |
Protein 8g | |
Calcium 324mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These easy mixed greens are cooked with ham hocks, a little vinegar, and seasonings. Use collard greens and turnip greens in this recipe. A big pot of greens is known as a mess o' greens on the Southern table. Cooked greens are a staple in the South, where one study found they were a favorite food among older adults.
Greens are an excellent source of vitamins A and C, calcium, iron, fiber, and antioxidants. While you will spoon out the greens into a serving dish, true Southerners don't discard the liquid, known as pot liquor (or likker). Instead, you serve that as well for your guests to dip their hot cornbread into.
Ingredients
- 2 small ham hocks (or a large ham hock)
- 2 cups water
- 2 pounds collard greens
- 1 pound turnip greens
- 3 cups beef stock (or chicken stock)
- 1 tablespoon cider vinegar
- 1 teaspoon sugar (granulated)
- 1/8 teaspoon black pepper (coarsely ground)
- 1/8 teaspoon crushed red pepper (or to taste)
Steps to Make It
-
Gather the ingredients.
-
In a large kettle or Dutch oven, bring the ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
-
Immerse the greens in a sink full of water and wash them well to remove any sand and grit. Lift them out, drain the water, fill the sink, and repeat the procedure a few times. Cut out the thickest part of the stems and coarsely chop the greens.
-
Increase the heat under the ham hocks to medium-high; add about one-third of the greens to the pot. Cover and cook for about 5 minutes, or until wilted. Add the remaining greens in two more batches, until all of the greens fit into the pot.
-
Stir in the stock, vinegar, sugar, black pepper, and red pepper flakes; bring the pot to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are tender, about 1 hour.
-
Remove the ham hocks and cut meat from bones. Dice the meat and add it back to the greens.
-
Using a slotted spoon, transfer the greens to a serving bowl. If desired, retain the juices (also known as pot liquor) to serve for dipping cornbread.
-
Serve and enjoy!
Tip
- Greens are traditionally served with pepper vinegar sauce, which you might find in the store in the section that has hot sauces or pickles. If you can't find it, pack a clean sterilized jar with small hot peppers and fill it with vinegar and about 1/2 teaspoon of kosher salt. Refrigerate and enjoy with greens. Slice some of the peppers for extra hot vinegar.
- Leftover cooked greens can be stored in the refrigerator for four to five days.
- When you trim away the larger veins and stems, don't discard them. You can use them in stir-fries where they will become tender when cooked. Or, save them to use for making stock or long-simmering soups. You can freeze them to use whenever you are ready to make stock or soup.