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Southern Collards

  • Author: Mandy Pagano
  • Prep Time: 10 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 40 mins
  • Yield: 10 servings
  • Category: Vegetables
  • Cuisine: Southern, American

Description

1.5 g NET carbs per serving


Ingredients

  • 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

Instructions

  1. In a large stock pot, melt the bacon drippings over medium heat.
  2. Once the drippings are melted and hot, add the onion and cook until just translucent.
  3. Add smoked ham hocks, collards, seasonings, and water. Stir well, turn the heat to high and bring to a boil.
  4. Once it’s at a boil, turn the heat down to a simmer and put the lid on.
  5. Simmer for 2 1/2 hours.
  6. Taste and adjust seasonings, if necessary. Serve hot.

Notes

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.


Nutrition

  • Serving Size: 1/10 recipe
  • Calories: 114.3
  • Fat: 9 g
  • Carbohydrates: 3.5 g
  • Fiber: 2 g
  • Protein: 5.9 g