Mustard greens and ham hocks
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mustard greens or collard greens |
| 1 | each | 2 lb. Green cabbage |
| 3 | eaches | Smoked ham hocks (about 2 lbs) |
| 3 | eaches | Qts. Water |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Freshly ground Black pepper |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Thyme leaves |
| 4 | mediums | Potatoes peeled and cut into quarters (about 2 lbs) |
Directions
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 out the core from the cabbage pieces. Coarsely chope the cabbage and set aside. Put the ham hocks and enough cold water to cover them in a 4 quarts saucepan over high heat. Heat to boiling, reduce the heat to simmering, and cook the hocks, covered, until almost tender, about 1-½ 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. Serves 6. Origin: Cookbook Digest May/June 1993. Shared by: Sharon Stevens 5/93
Submitted By JIM BODLE On 09-12-95
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