| 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 |
tb |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Sugar |
| 1 |
ts |
Thyme — leaves |
| 4 |
md |
Idaho potatoes — peeled |
|
|
(about 2 pounds) cut into |
|
|
Quarters |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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