Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Smoked ham hocks |
| \N \N | Water |
| 3 pounds | Mustar greens (up to 3-1/2) |
| 3 pounds | Collard greens (up to 4) |
| 2 \N | Tsp.sugar |
| 3 teaspoons | Salt |
| ¼ teaspoon | Pepper |
place ham hocks in large saucepot or dutch oven;cover with water and cook,covered, over moderately low heat for 2 hours. while ham is cooking, remove stems from greens and tear leaves into fairly large pieces. rinse greens several times in warm, salted water; drain well. stir sugar, salt and pepper into water with ham hocks. add enough greens to fill pot; cover and when greens shrink, add more, stirring occasionally, until all the greens are added. cook greens for 1½ to 2 ½ hours, depending on the tenderness of the greens. remove the meat from the ham hocks and serve with greens. serves 8. [greens may be prepared a day ahead and reheated just before dinner.]
Posted to EAT-L Digest 15 Jan 97, by Donna Partigianoni <donna@...> on Thu, 16 Jan 1997.