Ingredients
- 7 pounds mixed greens (they may include collards, kale or turnip greens)
- ¾ pound slab of lean bacon, cut into 1/4-inch cubes
- 1 cup finely chopped onions
- ½ cup finely chopped celery
- 1 green pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup
- 2 ham hocks, about 3/4 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 Information
Nutritional analysis per serving (10 servings)
322 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 23 grams protein; 63 milligrams cholesterol; 877 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
- 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).
- 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.
- 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.
- Add the water, cover and let simmer about 1 1/2 hours.
2 hours
Dining and Cooking