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Ingredients
7 pounds mixed greens (they may include collards, kale or turnip greens)
¾ pound slab of lean bacon, cut into ¼-inch cubes
1 cup finely chopped onions
½ cup finely chopped celery
1 green pepper, cored, seeded, veins removed and finely chopped, about ¾ cup
2 ham hocks, about ¾ pound each
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red wine vinegar
1 or 2 dried red hot peppers, broken into pieces
2 cups water
Nutritional analysis per serving (8 to 12 servings)
13 grams carbs; 64 milligrams cholesterol; 318 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 5 grams fiber; 1249 milligrams sodium; 24 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the greens to remove any tough stems and veins. Wash and drain thoroughly. Use only the tender leaves, cutting or breaking them into two-inch pieces. There should be about 20 quarts (5 gallons).
- Step 2
Put the bacon in a very large, heavy kettle or casserole and cook, stirring, until rendered of fat and browned. Add the onions, celery and green pepper. Cook, stirring, about five minutes.
- Step 3
Add the greens, stirring. Cover closely and cook, stirring, until greens are wilted. Add the ham hocks, salt, pepper, vinegar and dried pepper. Cover and cook about 15 minutes.
- Step 4
Add the water, cover and let simmer about 1 ½ hours.
Private Notes