Mustard and collard greens
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Smoked ham hocks | |
| Water | ||
| 3 | pounds | Mustar greens (up to 3-1/2) |
| 3 | pounds | Collard greens (up to 4) |
| 2 | Tsp.sugar | |
| 3 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
Directions
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.