Smothered Greens With Ham Hock Gravy

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
1/2 cup	31g / 1.1oz	All-purpose flour
3 cups	187g / 6.6oz	Thinly-sliced onions
		Salt - to taste
		Cayenne pepper - to taste
4		Bay leaves
2 tablespoons	30ml	Chopped garlic
8 cups	1896ml	Chicken stock
3 lbs	1362g / 48oz	Ham hocks - (abt 4 medium-size hocks)
2		Collard greens - (abt 2 1/4 lbs) - thoroughly washed,
		Picked over for blemished leaves,
		And any tough stems removed
2		Mustard greens - (abt 2 1/4 lbs) - thoroughly washed,
		Picked over for blemished leaves,
		And any tough stems removed
1 cup	237ml	Water

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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