Collard greens with smoked meats

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 384, total fat 17 G., saturated fats 5 G., proteins 37 G., carbohydrates 22 G., fiber 1 G., cholesterol 104 mg, sodium 1393 mg, sugar 20 G.

This side dish takes just 15 minutes of active preparation, and then the kale simmers quietly on the stove for an hour while you prepare other dishes. The dense greens are an excellent source of fiber, vitamins, and minerals during the winter, and the smoked pork adds a captivating aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 bunches of kale
4 cups of salted water
3 smoked pork knuckles
1 cup of sugar
1 teaspoon crushed red pepper flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: leafy cabbage

Cooking the dish according to the recipe:

Wash the greens thoroughly. Be sure to separate the leaves and remove any sand. Chop the greens finely.
In a medium saucepan, bring 4 cups of salted water to a boil. Place the smoked shanks in the salted water, cover, and simmer for about 90 minutes, until tender. The shanks should be at least half submerged in the water. Add the remaining ingredients and kale to the same saucepan.