2 lb Mustard or collard greens
2 lb Green cabbage
2 lb Smoked ham hocks (3 hocks)
3 qt Water
1 tb Salt
1 ts Fresh ground pepper
1 ts Sugar
1 ts Thyme leaves
4 md Potatoes; peeled, in fourths
- (about 2 lbs)
Wash the greens thoroughly and drain them by shaking off
any excess water. Remove the very thick part of the stems
from the greens and coarsely chop the leaves.
Cut the cabbage into quarters and cut out the core from
the cabbage pieces. Coarsely chop the cabbage and set
aside.
Put the ham hocks and enough cold water to cover them in a
4 quarts saucepan over high heat. Heat to boiling, reduce
the heat to simmering, and cook the hocks, covered, until
almost tender, about 1-1/2 hours.
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 30 minutes.
Check the seasonings and serve hot.
Serves 6.
Origin: Cookbook Digest May/June 1993.
Shared by: Sharon Stevens 5/93
From: Jim Bodle - 09-12-95
Uncle Dirty Dave's Archives
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