Mustard Green Blues
Art Print
Tilghman, Dane
Buy at AllPosters.com

Download R&B and
Soul on iTunes. 

La Belle Cuisine - More Vegetable Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Emeril's Smothered Greens with
Ham Hock Gravy

TABASCO(R) home and kitchenware now on sale! Internet only! 

"Pork fat rules!"
~ Emeril Lagasse

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Millie's Kitchen
Art Print
Hargrove, H.
Buy at AllPosters.com

Smothered Greens with Ham Hock Gravy
Recipe Courtesy  Emeril Lagasse

 1/2 cup vegetable oil
1/2 cup all-purpose flour
3 cups thinly sliced onions
Salt
Cayenne
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks
(about 4 medium-size hocks)
2 bunches (about 2 1/4 pounds) each of
collards and mustard greens, thoroughly
washed, picked over for blemished leaves,
and tough stems removed
1 cup water

 Combine the oil and flour in a 8-quart pot over medium heat and stir with
a wooden spoon until smooth. Cook the mixture, stirring constantly, to
make a blond roux, about 8 minutes. Add the onions to the roux. Season
with salt and cayenne. Cook the onions for about 4 to 6 minutes, or until
onions are soft. Add the bay leaves and garlic and continue to cook for
2 minutes. Add the stock and ham hocks. Bring the liquid to a boil and
reduce to a simmer, stirring occasionally. Simmer the liquid for about 2
hours, or until the hocks are very tender. Add the greens, by the handful,
until all of them are combined in the mixture. They will wilt. Add the
water. Simmer until the greens are very tender and the mixture is thick,
about 45 minutes. Remove the bay leaves and serve warm.
Yield: 8 servings

Featured Archive Recipes:
Collard Greens with Cornmeal Dumplings
Southern-Style Greens with Variations
Cabbage Braised with Riesling and Bacon
Craig Claiborne's Black-Eyed Peas
Emeril's Mirliton Gratin
Southern Green Beans
 

Index - Vegetable Recipe Archives
Daily Recipe Index
Recipe Archives Index