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Southern Style Greens (Fresh Collards)
Source: U.S. Department of Defence

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VEGETABLES No.Q 029 00
SOUTHERN STYLE GREENS (FRESH COLLARDS)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
98 cal
5g
7g
6g
15 mg
290 mg
118 mg
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
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
WATER
33-1/2 lbs
4 gal
20 lbs
2 gal 3-7/8 qts
27 lbs
GREENS,COLLARD,FRESH
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.



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Southern Style Greens (Fresh Collards)

Yield: 100 Portion: 1/2 Cup
Calories: 98 cal
Carbohydrates: 5g
Protein: 7g
Fat: 6g
Cholesterol: 15 mg
Sodium: 290 mg
Calcium: 118 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/southern_style_greens_fresh_collards.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence