SOUTHERN STYLE GREENS (FRESH COLLARDS)

Ingredients

Ingredient Weight Measure Issue
PORK,HOCKS,(CURED & SMOKED),FROZEN 10 lbs
WATER,BOILING 33-1/2 lbs 4 gal
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 1/2 cup 1-3/4 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER 33-1/2 lbs 4 gal
GREENS,COLLARD,FRESH 20 lbs 2 gal 3-7/8 qts 27 lbs

Method

1 Add water to steam-jacketed kettle or stock pot. Add pork hocks and onions to water. Cover; simmer 2-1/2 hours or until tender.
Remove; trim meat and fat from bones. Cut meat into small pieces. Add meat and bones to stock.
2 Add greens, pepper and water to stock. Bring to a boil; stir immediately.
3 Simmer 1 hour, uncovered or until greens are tender, stirring occasionally. CCP: Heat to 145 F. or higher for 15 seconds. Remove
bones; serve greens with cooking liquid. CCP: Hold at 140 F. or higher for service. NOTES: In Step 1, 2 pounds raw bacon may
be used for pork hocks per 100 portions.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
98 cal 5 g 7 g 6 g 15 mg 290 mg 118 mg

Portion

1/2 Cup

Yield

100


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