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.
Leave a Reply