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Smothered Greens With Ham Hock Gravy
1
1
3
/2 Cup Vegetable oil
/2 Cup All−purpose flour
Cup Thinly−sliced onions
Salt; to taste
Cayenne pepper; to taste
4
2
8
3
2
Bay leaves
Tablespoon Chopped garlic
Cup Chicken stock
Pound Ham hocks −; (abt 4 medium−size hocks)
Bunch Collard greens − (abt 2 1/4 lbs); thoroughly washed, picked over for blemished leaves; and
any tough stems removed
Bunch Mustard greens − (abt 2 1/4 lbs); thoroughly washed, picked over for blemished leaves; and
any tough stems removed
2
1
1
Cup Water
/2 Fat; 0 Other Carbohydrates
Combine the oil and flour in a 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. Add the onions to the roux. Season with salt
and cayenne. Cook the onions for about 4 to 6 minutes, or until the onions
are soft. Add the bay leaves and garlic and continue to cook for 2 minutes.
Add the stock and ham hocks. Bring the liquid to a boil and reduce to a
simmer, stirring occasionally. Simmer the liquid for about 2 hours, or until
the hocks are very tender. 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. Remove
the bay leaves and serve warm. This recipe yields 8 servings.
Smothered Greens With Ham Hock Gravy
572
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