RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1615
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| Recipe Name: |
Creamed Collard Greens |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Wash collard greens and cut crosswise into ribbons 1/3 inch wide. Set aside but do not dry.
Place ham hock and oil in a heavy 4-quart pot over medium-high heat. Sear hock, turning it as it browns and renders some fat. (May need to add a little more oil) Add onion and saute until golden brown, about 8 minutes. Reduce heat to medium and add garlic, stirring for about 30 seconds. Add collard greens a few handfuls at a time, adding more as they wilt.
When greens have wilted, add hot pepper flakes and just enough chicken stock to cover greens;
reserve remainder to add during cooking. Bring stock to a simmer, reduce heat to low, and simmer until greens are tender, 2 to 2 1/2 hours. Check greens occasionally to make sure pot does not become dry , adding more stock as necessary. (Toward end of cooking there should be just enough liquid to cover bottom of pan. )
Add heavy cream and continue cooking until greens are very soft, 15 to 20 minutes. Discard ham hock and season greens with salt and pepper to taste. Serve hot. |
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| Nutrition per Serving: |
| Calories: |
388 |
Total Carbs: |
26.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
62.5 |
Fat: |
20.8 |
Protein: |
24.50 |
| Fiber: |
5.58 |
Sodium: |
509.74 |
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