Collard And Mustard Greens In Ham Hock Gravy

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
2 cups	125g / 4.4oz	Thinly-sliced yellow onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	31g / 1.1oz	All-purpose flour
12 oz	340g	Beer - (any type)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
4		Bay leaves
2 tablespoons	30ml	Chopped garlic
8 cups	1896ml	Chicken stock
3 lbs	1362g / 48oz	Ham hocks - (abt 4 medium hocks)
2		Collard greens - (abt 2 1/2 lbs) - thoroughly washed,
		Picked over for blemished leaves, and
		Tough stems removed
2		Mustard greens - (abt 2 1/2 lbs) - thoroughly washed,
		Picked over for blemished leaves, and
		Tough stems removed
1 cup	237ml	Water

Recipe Instructions

Heat the oil in an 8-quart pot over medium heat. Add onion and celery, and cook until softened. Add flour, stir with a wooden spoon until smooth, and cook for 1 to 2 minutes.

Add beer, and then add all the remaining ingredients, adding the greens by the handful until all of them are combined in the mixture. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours.

Remove the bay leaves and serve warm.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E14) - from the TV FOOD NETWORK

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