SWEET SOUR GREENS

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
ONIONS,FRESH,CHOPPED 1-3/8 lbs 1 qts 1-5/8 lbs
BUTTER 2 oz 1/4 cup 1/3 tbsp
SUGAR,GRANULATED 1-3/4 lbs 1 qts
VINEGAR,DISTILLED 3-1/8 lbs 1 qts 2 cup

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.
4 Saute chopped onions in butter or margarine until tender; add granulated sugar and vinegar; stir to mix well. Cook 3 minutes. Add
to cooked greens. CCP: Heat to 145 F. or higher for 15 seconds.
5 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 portions.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
137 cal 14 g 7 g 6 g 16 mg 295 mg 121 mg

Portion

1/2 Cup

Yield

100


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