|Spinach||1⁄2 Pound (6 Cups)|
|Collard greens/Mustard greens, or kale, or one 10 ounce package frozen mustard greens or kale||1⁄2 Pound (6 Cups)|
|Watercress||1 Bunch (100 gm) (2 Cups)|
|Parsley||1 Bunch (100 gm) (2 Cups)|
|Shredded cabbage||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Fully cooked ham||1 1⁄4 Pound, cut into 1/2 inch cubes|
|Ground red pepper||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Wash all the greens thoroughly to remove sand.
In a 4 quart Dutch oven combine greens and water.
Bring to boiling.
Cover and simmer for 12 to 15 minutes or till tender.
Drain greens, reserving liquid.
Cut up the cooked greens.
In a heavy 4 quart Dutch oven stir together the flour and oil till smooth.
Cook over medium high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 10 minutes more or till a reddish brown roux is formed (See pages 6 7).
Add onions, green pepper, and celery.
Cook and stir over medium heat 5 to 10 minutes or till vegetables are very tender.
Add enough water to reserved cooking liquid to make 2 cups.
Add water mixture, chopped greens, ham, salt, red pepper, and black pepper to onion mixture.
Bring to boiling.
Cover and simmer about 1 hour.
Serve over hot cooked rice.
Serving size: Complete recipe
Calories 3520 Calories from Fat 1947
% Daily Value*
Total Fat 218 g336.2%
Saturated Fat 53.9 g269.5%
Trans Fat 0 g
Cholesterol 533 mg177.7%
Sodium 1298.3 mg54.1%
Total Carbohydrates 206 g68.8%
Dietary Fiber 36.6 g146.2%
Sugars 37.5 g
Protein 191 g381.1%
Vitamin A 991.1% Vitamin C 844.4%
Calcium 114.8% Iron 152.2%
*Based on a 2000 Calorie diet