| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Washed greens, deveined |
|
|
stemmed |
|
|
turnip greens collard |
|
|
greens |
|
|
Kale, or green chard leaves |
| 6 |
T |
Unsalted butter, plus more |
| 1 |
|
Yellow onion, finely chopped |
| 4 |
|
Garlic cloves, finely |
|
|
chopped |
| 1/2 |
c |
Dry white wine |
| 3 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 1 |
c |
Quick grits |
| 2 |
c |
Grated Parmesan cheese |
| 1/2 |
t |
Thyme leaves |
| 2 |
t |
Chopped flat-leaf parsley |
| 10 |
lb |
Bone in half ham |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 2 |
|
Eggs, well beaten |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
6
Stack 3 or 4 leaves of greens on top of each other, roll tightly, and
cut into thin strips. Repeat with remaining greens. In a large saute
pan, heat 6 tablespoons butter over medium heat; add onion and garlic,
and cook until translucent, about 10 minutes. Add wine and greens, and
partially cover. Reduce the heat to simmer, and cook until greens are
very tender, about 30 to 45 minutes. Remove from heat, transfer to a
bowl, and cool completely. Wrap the greens in several layers of
cheesecloth, and squeeze to remove all moisture. Return to a bowl.
While greens are cooking, combine milk and cream in a saucepan, and
cook over medium heat until simmering. Stir in the grits, and cook
over medium heat until thick, about 5 minutes, stirring frequently to
prevent the bottom from burning. Remove from heat, and stir in 1 1/2
cups Parmesan cheese, thyme, and parsley. Remove from heat, and spread
mixture onto a baking sheet to cool. Transfer cooled grits to the bowl
with cooled greens, and combine well. Preheat the oven to 350 degrees.
Remove the bone from the ham or have your butcher do it for you. With
a sharp knife, remove enough meat to create a pocket large enough to
stuff, about 1 pound. Trim fat and sinew, dice the extra meat, and
stir it into the stuffing. Spoon the stuffing into the cavity,
reserving what's left over. Rub the outside of the ham with pepper,
and tie at 1-inch intervals with kitchen twine. Place a double layer
of cheesecloth over the stuffing, and tie it closed at the shank
(narrow) end. Place the ham, stuffing-side up, in a 7-quart ovenproof
stockpot, so that the ham sits upright and the stuffing will not leak
out. Bake 12 minutes per pound, about 2 1/2 hours. Remove ham from
oven, and let cool slightly. Increase the temperature of the oven to
broil. Place ham on a baking sheet, and remove cheesecloth. Broil
until browned, about 15 minutes. Let rest 10 to 15 minutes before
slicing. Heat oven to 400 degrees. Butter a small, shallow baking
dish. In a bowl, combine reserved stuffing with eggs; mix well. Spoon
stuffing into baking pan, and sprinkle with remaining Parmesan cheese.
Bake until bubbly and golden brown, about 20 minutes. Serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 480 Calories (kcal); 40g Total
Fat; (75% calories from fat); 18g Protein; 10g Carbohydrate; 185mg
Cholesterol; 593mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 0 Fruit; Recipe by: Recipe from Nathalie Dupree
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