Mustard Greens and Ham Hocks

* Exported from MasterCook Mac *

Mustard Greens and Ham Hocks

Recipe By : Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Pork & Ham
Soul Food Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mustard greens or collard greens
2 pounds green cabbage
3 ham hocks -- smoked
(about 2 pounds)
3 quarts water
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 teaspoon thyme -- leaves
4 medium idaho potatoes -- peeled
(about 2 pounds) cut into quarters

1. Wash the greens thoroughly and drain them by shaking off any excess water.
R
emove the very thick part of the stems from the greens and coarsely chop the
lea
ves. Cut the cabbage into quarters and cut the core from the cabbage pieces.
C
oarsely chop the cabbage and set aside.

2. Put the ham hocks and enough cold water to cover them in a 4-quart saucepan
o
ver high heat. Heat to boiling, reduce the heat to simmering, and cook the
hock
s, covered, until almost tender, about 1 1/2 hours.

3. 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 3
0 minutes. Check the seasonings and serve hot.

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Per serving: 174 Calories; 9g Fat (47% calories from fat); 12g Protein; 11g
Carb
ohydrate; 50mg Cholesterol; 1113mg Sodium