Ham Hocks And Greens
8 Smoked Ham Hocks
Cover with water, bring to a boil, and skim off any scum that raises to the top. Add:
2 large onions, sliced 4 carrots, sliced 2 celery stalks, sliced 4 cloves garlic. crushed 1/2 bunch parsley sprigs 1 bay leaf 1 tablespoon dried thyme 2 teaspoons salt 1 teaspoon red pepper flakes Ground black pepper to taste
Simmer, uncovered, skimming as needed, for 1 hour. Add:
2 pounds kale, collards, mustard greens, Swiss Chard, or a combination, tough stems removed, washed well, and cut crosswise into 3-4 inch pieces.
Simmer, uncovered, until the greens and hocks are fall-apart tender, 1-1/2 to 2 hours. Pour off most of the liquid, leaving enough to keep the greens and meat moistened. Season the hocks and greens to taste with cider vinegar or any spicey condiment.
Suggestions: Cider vinegar Salt and ground pepper Red pepper flakes
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