Mustard Greens & Ham Hocks
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mustard greens
or collard greens |
*
|
| 2 | pounds |
cabbage
|
|
| 3 | each |
ham hock
about 2 pounds |
*
|
| 3 | quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
thyme
leaves |
*
|
| 4 | each |
potatoes
idaho, peeled, cut into quarters |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mustard greens
or collard greens |
*
|
| 907.2 | g |
cabbage
|
|
| 3 | each |
ham hock
about 2 pounds |
*
|
| 3 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
thyme
leaves |
*
|
| 4 | each |
potatoes
idaho, peeled, cut into quarters |
|
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 the core from the cabbage pieces.
Coarsely chop the cabbage and set aside.
Put the ham hocks and enough cold water to cover them in a 4 quart saucepan over high heat.
Heat to boiling, reduce the heat to simmering, and cook the hocks, covered, until almost tender, about 1 and a 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.
