1.5 g NET carbs per serving
- 3 tbsp. bacon drippings
- 3 oz onion, diced finely
- 1/2 lb (8 oz) smoked ham hocks (or smoked ham neck bones)
- 1 lb (16 oz) cleaned collard greens (measured after cleaning off the stem)
- 1 tbsp. butter, salted
- 1 tbsp Frank’s Red Hot sauce (or similar)
- 2 tsp sea salt
- 1 tsp celery salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 2 qt (64 fl oz) water
- In a large stock pot, melt the bacon drippings over medium heat.
- Once the drippings are melted and hot, add the onion and cook until just translucent.
- Add smoked ham hocks, collards, seasonings, and water. Stir well, turn the heat to high and bring to a boil.
- Once it’s at a boil, turn the heat down to a simmer and put the lid on.
- Simmer for 2 1/2 hours.
- Taste and adjust seasonings, if necessary. Serve hot.
If you don’t know how to clean collards, that’s OK! There is a good video on it here. Otherwise, it’s totally fine to buy bagged collards that have already been cleaned and chopped. In fact, I do it all the time, because it saves me a lot of time and effort.
- Serving Size: 1/10 recipe
- Calories: 114.3
- Fat: 9 g
- Carbohydrates: 3.5 g
- Fiber: 2 g
- Protein: 5.9 g