| 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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