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Braised Greens
Ingredients
-
5
pounds assorted greens: collard, kale, mustard, beet, and turnip
-
2
tablespoons olive oil
-
1
cup finely chopped fully cooked country ham or ham
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6
cloves minced garlic
-
1
medium jalapeno pepper, seeded and finely chopped
-
1/3
cup chicken broth
-
1
tablespoon packed brown sugar
-
1/4
teaspoon coarsely ground black pepper
-
Balsamic or cider vinegar (optional)
Directions
1. Remove stems and thick ribs from greens. In large saucepan of boiling water immerse greens, one-fourth at a time, for 30 seconds. Remove greens with tongs to colander. Rinse under cold running water; cool. Coarsely chop.
2. In 4-quart Dutch oven heat oil over medium-high heat. Add ham, garlic, and jalapeno; cook and stir 1 minute. Add broth and brown sugar; stir to dissolve sugar. Add greens and black pepper; cook and stir until heated through. Serve immediately; sprinkle with vinegar. Makes 10 (3/4-cup) servings.
Nutrition Facts
(Braised Greens)
- Servings Per Recipe 10,
- Calories 86,
- Protein (gm) 6,
- Carbohydrate (gm) 9,
- Fat, total (gm) 4,
- Cholesterol (mg) 6,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 2,
- Vitamin A (IU) 7969,
- Vitamin C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 129,
- Sodium (mg) 290,
- Potassium (mg) 201,
- Calcium (DV %) 182,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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