Braised Collard Greens

My Grandma Ollie-Belle made the best ‘greens.’ This recipe is as close to hers as I could come. The ‘pot-liquor’ is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Step: 1

Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.

Step: 2

Stir

Step: 3

into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Per Serving: 582 calories; protein 24.7g; carbohydrates 13.3g; fat 48.1g; cholesterol 102.6mg; sodium 1657.3mg.

Deciding stay in and make food your food instead of dining out is good a process in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that problem .