| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Bleached all-purpose flour |
| 2 |
c |
Thinly sliced yellow onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 4 |
|
Bay leaves |
| 2 |
tb |
Chopped garlic |
| 8 |
c |
Chicken stock |
| 3 |
lb |
Ham hocks; (about 4 |
|
|
; medium-sized hocks) |
| 2 |
bn |
Collards and mustard greens; thoroughly washed, |
|
|
; picked over for |
|
|
; blemished leaves, |
|
|
; and tough stems |
|
|
; removed (about 2 |
|
|
; 1/4 pounds) |
| 1 |
c |
Water |
INSTRUCTIONS
STOCKING TIP: A roux is a mixture of oil and flour that, after being
slowly cooked, is used to thicken mixtures such as soups and sauces.
A blond roux is cooked until it is a pale golden color.
1. Combine the oil and flour in an 8-quart pot over medium heat and
stir with a wooden spoon until smooth. Cook the mixture, stirring
constantly, to make a blond roux, about 8 minutes.
2. Add the onions, celery, salt, cayenne, bay leaves, garlic, stock
and ham hocks. Bring the mixture to a boil, reduce the heat to
medium-low and simmer, uncovered, until the hocks are very tender,
about 2 hours.
3. Add the greens, by the handful, until all of them are combined in
the mixture. They will wilt. Add the water. Simmer until the greens
are very tender and the mixture is thick, about 45 minutes.
4. Remove the bay leaves and serve warm.
Makes 8 to 10 servings.
Converted by MC_Buster.
NOTES : From Emeril's Creole Christmas
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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