Directions:
- Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.
- While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.
- Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.
- Cooks' note: Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.1 Kcal (591 kJ) | ||
| Calories from fat | 72.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 30.04mg | 10% | |
| Sodium | 50.65mg | 2% | |
| Potassium | 322.26mg | 7% | |
| Total Carbs | 7.57g | 3% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 12.19g | 24% | |
| Vitamin C | 53.1mg | 88% | |
| Iron | 0.3mg | 2% | |
| Calcium | 355.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 78.54 Kcal (329 kJ) | ||
| Calories from fat | 40.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 12% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 10% | |
| Sodium | 28.19mg | 2% | |
| Potassium | 179.39mg | 7% | |
| Total Carbs | 4.21g | 3% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 3.37g | 24% | |
| Protein | 6.79g | 24% | |
| Vitamin C | 29.5mg | 88% | |
| Iron | 0.2mg | 2% | |
| Calcium | 198.1mg | 36% | |
* 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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