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Collard greens are rich sources (20% or more of DV) of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6. [15] A 100-gram (3 + 1 ⁄ 2-ounce) reference serving of cooked collard greens provides 137 kilojoules (33 kilocalories) of food energy.
When reheating the entire ham — technically a half ham — it is best to reheat them gently in a 325-to-350-degree oven until the internal temperature reaches 135 degrees.
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Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 minutes. Half, bone in. 5 to 7. 22 to 25. Shank or Butt Portion, bone in ...
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
substitute ham hock, fatback, or country sausage for the conventional bacon, or smoked turkey parts as a pork alternative. Media: Hoppin' John Hoppin' John , also known as Carolina peas and rice , is a rice and beans dish of legendary origins associated with the cuisine of the Southern United States .
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