Recipe

Collard Greens Recipe

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Ingredients

1/2 c Vegetable oil
2 tb sliced garlic
8 c Chicken stock
1/2 c sliced celery
3 lb Ham hocks;
1 c Water
1/2 ts Salt
2 c Thinly sliced yellow onions
1/2 c Bleached all-purpose flour
1/4 ts Cayenne
2 bn Collards & mustard greens; thoroughly washed, picked over for blemished leaves, & tough stems removed
4 Bay leaves

Directions

Step #1 STOCKING TIP: A roux is a mixture of oil & flour that, after being slowly cooked, is used to thicken mixtures such as soups & sauces.
Step #2 A blond roux is cooked until it is a pale golden color.
Step #3 1.
Step #4 mix the oil & flour in an 8-quart pot over med-heat/flame and stir with a wooden spoon until smooth.
Step #5 Cook the mixture, stirring constantly, to make a blond roux, about 8 mins.
Step #6 2.
Step #7 Add the onions, bay leaves, cayenne, celery, salt, garlic, stock & ham hocks.
Step #8 Bring the mixture to a boil, uncovered, until the hocks are very tender, reduce the heat to medium-low & let simmer, about 2 hrs.
Step #9 3.
Step #10 Add the greens, by the handful, until all of them are mixd in the mixture.
Step #11 They will wilt.
Step #12 Add the water.
Step #13 Simmer until the greens are very tender & the mixture is thick, about 45 mins.
Step #14 4.
Step #15 Remove the bay leaves & serve warm.
Step #16 Makes 8 to 10 servings.
Step #17 --.
Enjoy the Collard Greens recipe

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