Mustard and Collard Greens


2 Smoked ham hocks
3 pounds Mustar greens (up to 3-½)
3 pounds Collard greens (up to 4)
2 teaspoons sugar
3 teaspoons Salt
1/4 teaspoon Pepper


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.]




1.0 servings


Friday, January 1, 2010 - 12:45am



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