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 (2 lb);
- peeled, in fourths
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 qt
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.
Recipe by Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
