| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Smoked ham hock |
| 6 |
oz |
Thick-slab bacon – (abt 5 slices); chopped |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Chopped garlic |
| 12 |
oz |
Beer -; (1 bottle) |
|
|
Tabasco sauce |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Crushed red pepper |
| 16 |
c |
Loosely-packed washed greens |
|
|
(such as kale; collard, mustard and beet) |
INSTRUCTIONS
In a large heavy pot sweat ham hock and bacon in oil over medium-low
heat until bacon begins to render some fat. Add onions and garlic and
saute until onion is tender, about 5 minutes. Stir in beer and season
with Tabasco, salt, pepper and crushed red pepper. Bring to a boil
and stir in greens, a large handful at a time. When all greens are
added, reduce heat to simmering, cover and cook until greens are very
tender, about 15 minutes. Taste and adjust seasoning before serving.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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