SOUTHERN STYLE GREENS (FRESH KALE)

Ingredients

Ingredient Weight Measure Issue
PORK,HOCKS,(CURED & SMOKED),FROZEN 10 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 1/2 cup 1-3/4 lbs
WATER,BOILING 33-1/2 lbs 4 gal
KALE,FRESH,CHOPPED 12 lbs 5 gal 1/3 qts 16-7/8 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER 41-3/4 lbs 5 gal

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 kale, pepper and water to stock. Bring to a boil; stir immediately.
3 Simmer 20 minutes, uncovered or until greens are tender, stirring occasionally. CCP: Heat to 145 F. or higher for 15 seconds.
4 Remove bones; serve greens with cooking liquid. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 1, 2 pounds of bacon may be used for pork hocks per 100 servings.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
101 cal 6 g 7 g 6 g 15 mg 306 mg 85 mg

Portion

1/2 Cup

Yield

100


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