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Collard and Mustard Greens in Ham Hock Gravy
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1/2 cup vegetable oil
2 cups thinly sliced yellow onions
1/2 cup chopped celery
1/2 cup all-purpose flour
12 ounces beer (any type)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (about 4 medium hocks)
2 bunches (about 2 1/2 pounds) collard greens, thoroughly washed, picked over for blemished
leaves, and tough stems removed
2 bunches (about 2 1/2 pounds) mustard greens, thoroughly washed, picked over for blemished
leaves, and tough stems removed
1 cup waterHeat the oil in an 8-quart pot over medium heat. Add onion and celery, and cook until softened. Add flour, stir with a wooden spoon until smooth, and cook for 1 to 2 minutes. Add beer, and then add all the remaining ingredients, adding the greens by the handful until all of them are combined in the mixture. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours.
Remove the bay leaves and serve warm.
Other Recipes from this Episode
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