| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Smoked ham hocks |
|
|
Water |
| 3 |
lb |
Mustar greens (up to 3-1/2) |
| 3 |
lb |
Collard greens (up to 4) |
| 2 |
|
Tsp.sugar |
| 3 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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 1 1/2 to 2 1/2 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@LEESVILLE.COM> on Thu, 16 Jan 1997.
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