Smothered Greens with Ham Hock Gravy
Smothered Greens with Ham Hock Gravy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 736
- Total Fat
- 41
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 64
- Cholesterol
- 145
- Sodium
- 2242
- Total: 3 hr 25 min
- Prep: 15 min
- Cook: 3 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 736
- Total Fat
- 41
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 64
- Cholesterol
- 145
- Sodium
- 2242
- Total: 3 hr 25 min
- Prep: 15 min
- Cook: 3 hr 10 min
Ingredients
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
Directions
- 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 the 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.
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CHARLES L.
This has been one of my favorite recipes. I shortened the cooking time some by using my Instant Pot to cook the ham hocks. I used only one 32 oz carton of chicken broth and cooked the hocks for 40 minutes along with the sautéed onions, garlic, and bay leaves. When it was done, I poured the 2nd 32 oz carton of broth into the big pot where I was going to cook the greens, brought that up to boiling, and poured what was in the Instant Pot into the big pot. I then put in the greens, covered the pot, and let it simmer for the 45 minutes. The greens and hocks were really tender and tasted amazing.
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