Directions:
- In a deep pot warm bacon fat and butter; add onion and garlic to butter and bacon mixture, simmer until onion is light brown.
- Add collards layering with salt/pepper, cooking until wilted.
- Add crumbled bacon, vinegar, stock and smoked pork necks; cover pot and cook until tender over medium heat for about 30 minutes. Flavors should be combined, but collards are still green, Do not overcook.
- Taste and adjust seasonings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.49 Kcal (2330 kJ) | ||
| Calories from fat | 400.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.54g | 69% | |
|---|---|---|---|
| Cholesterol | 87.73mg | 29% | |
| Sodium | 1413.59mg | 59% | |
| Potassium | 912.27mg | 19% | |
| Total Carbs | 21.88g | 7% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 11.99g | 48% | |
| Protein | 24.04g | 48% | |
| Vitamin C | 100.2mg | 167% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 677.2mg | 68% | |
| Amount Per 100 g | |||
| Calories | 107.35 Kcal (449 kJ) | ||
| Calories from fat | 77.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 69% | |
|---|---|---|---|
| Cholesterol | 16.92mg | 29% | |
| Sodium | 272.68mg | 59% | |
| Potassium | 175.97mg | 19% | |
| Total Carbs | 4.22g | 7% | |
| Sugars | 0.35g | 7% | |
| Dietary Fiber | 2.31g | 48% | |
| Protein | 4.64g | 48% | |
| Vitamin C | 19.3mg | 167% | |
| Iron | 0.2mg | 5% | |
| Calcium | 130.6mg | 68% | |
* 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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