COLLARD AND MUSTARD GREENS IN HAM HOCK GRAVY
From choclytcandy 14 years agoIngredients
- 1/2 cup vegetable oil shopping list
- 1/2 cup bleached all-purpose flour shopping list
- 2 cups thinly sliced yellow onions < shopping list
- 1/2 cup chopped celery shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon cayenne shopping list
- 4 bay leaves shopping list
- 2 tablespoons chopped garlic shopping list
- 8 cups chicken stock shopping list
- 3 pounds ham hocks (about 4 medium-size hocks) shopping list
- 2 bunches (about 2 1/4 pounds) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed shopping list
- 1 cup water shopping list
How to make it
- Combine the oil and flour in an 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, celery, salt, cayenne, bay leaves, garlic, stock, and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours.
- 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.
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