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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Soul food Ethnic, Pork & ham, Soul food, Vegetables 6 Servings

INGREDIENTS

2 lb Mustard greens or collard
Greens
2 lb Green cabbage
3 Ham hocks, smoked
about 2 pounds
3 qt Water
1 T Salt
1 t Freshly ground black pepper
1 t Sugar
1 t Thyme, leaves
4 Idaho potatoes, peeled
about 2 pounds cut into
Quarters

INSTRUCTIONS

Wash the greens thoroughly and drain them by shaking off any excess
water. Remove the very thick part of the stems from the greens and
coarsely chop the leaves.  Cut the cabbage into quarters and cut the
core from the cabbage pieces.  Coarsely chop the cabbage and set
aside. Put the ham hocks and enough cold water to cover them in a
4-quart saucepan over high heat. Heat to boiling, reduce the heat to
simmering, and cook the hocks, covered, until almost tender, about 1
1/2 hours. Stir in the chopped greens, salt, pepper, sugar, and  thyme.
Cook 30 minutes. Add the cabbage and potatoes and cook until  all
vegetables are tender, about 30 minutes. Check the seasonings and
serve hot.  Recipe By     : Sylvia Woods of the World Famous Sylvia's
Restaurant  (NYC)  From  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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