1 3/4 lb Ham hocks; smoked preferred
Water
2 md Onions; minced
3 tb Butter
1 c Lentils
2 tb Ground coriander seed
3/4 ts Sugar (optional)
1/8 ts Crushed red pepper
20 oz Fresh spinach; chopped
- coarsely
Salt and pepper to taste
Simmer hocks, covered, in water to cover for 1 3/4 hours. Drain,
reserving 3 1/2 cups of the broth (add water if necessary to make up
the full amount needed.)
In a heavy kettle, saute onions in butter until tender. Add the 3 1/2
cups broth, lentils, coriander, sugar, and red pepper. Cover and
simmer until lentils are tender, about 45 minutes. Remove bones from
hocks and cut up the meat. Discard skin, bones, and excess fat;
return ham to lentil mixture. Add spinach, cover, and cook until
tender (5 or 10 minutes.) Season very well with salt and pepper.
Serve in warm shallow soup plates as a stew; if desired, garnish each
serving with a spinach leaf.
Dave Sacerdote
Note: If the hocks are really heavily smoked and you think it will
give the finished dish too much character, change the first step
slightly: bring the hocks, covered, in water to cover up to a boil.
Simmer for fifteen minutes, then drain. Refill with water and
proceed with the recipe.
