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- Bring three litres of water to a boil in a large pot and add the ham, salt, black pepper, garlic powder, onion powder, paprika and Tabasco. Reduce the heat to medium and simmer for one hour.
- Wash the kale thoroughly. Remove the stems that run down the center. Slice the leaves and place in the pot with the ham. Cook for 1½ hours until the kale is very wilted.
- Drain the water and shred the ham using two forks. Stir in the butter and serve warm.
208kcals, 11.6g fat (4.8g saturated), 15.9g carbs, 0g sugars, 19.9g protein, 3.2g fibre, 2.241g sodium
Eat your greens!
Collards are part of the cabbage family and are a culinary staple in the Deep South, where they’re traditionally cooked in a long, slow braise. Collards are usually paired with ham hocks and other pork for flavour and richness. In Ireland, kale would be the most similar to collards for the purposes of replicating this classic recipe.