|1 small||Ham hock - (abt 1/2 lb); with meat removed,|
|2 bunches||Mustard greens; washed, trimmed|
|2 tablespoons||Olive oil|
|½ cup||Julienned onions|
|2 tablespoons||Minced shallots|
|1 tablespoon||Minced garlic|
|3 tablespoons||Brown sugar|
|½ cup||Dixie Beer|
|2 tablespoons||Rice wine vinegar|
|2 tablespoons||Hot sauce|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
In a large saute pan, heat the olive oil. When the pan is smoking hot, add the ham hock meat, saute 2 to 3 minutes. Add the onions, garlic and shallots and saute until tender -- about 2 to 3 minutes. Add the brown sugar and completely dissolve in the mixture. Add the greens, completely wilting each green. Add the beer, vinegar, and hot sauce. Continue cooking the greens until nice and tender, about 20 minutes. Season with salt and pepper. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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