Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large ham hocks smoked
- 4 smoked pig tails
- ¼ cup vegetable oil
- 1 red pepper
- 1 large white onion chopped
- 1 pound mustard greens
- 1 pound turnip tops
- 1 pound spinach
- 1 pound kale
- 1 small head cabbage cut up
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
Wash ham hocks and pig tails and place in enough cold water to boil until tender or place in pressure cooker with 2 cups water with 10 pound pressure for 30 minutes.
Pick and wash greens thoroughly.
Set cabbage and spinach aside.
Chop mustard greens, turnips and kale then place in large pot with water, oil, onion and red pepper.
Bring to a boil then reduce heat and simmer for 1½ hours.
Add spinach, cabbage, salt and pepper and look 20 minutes longer.
Category:Cathy's Recipes
Category:Ham hock Recipes
Category:Red bell pepper Recipes
Category:Onion Recipes
Category:Mustard greens Recipes
Category:Turnip greens Recipes
Category:Spinach Recipes
Category:Kale Recipes
Category:Cabbage Recipes