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Add a photoServings: 8
Ingredients
- 1/2 c. Vegetable oil
- 1/2 c. All-purpose flour
- 3 c. Thinly-sliced onions
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 4 x Bay leaves
- 2 Tbsp. Minced garlic
- 8 c. Chicken stock
- 3 lb Ham hocks - (abt 4 medium-size hocks)
- 2 bn Collard greens - (abt 2 1/4 lbs) thoroughly washed,
- Â Â picked over for blemished leaves,
- Â Â and any tough stems removed
- 2 bn Mustard greens - (abt 2 1/4 lbs) thoroughly washed,
- Â Â picked over for blemished leaves,
- Â Â and any tough stems removed
- 1 c. Water
Directions
- Combine the oil and flour in a 8-qt pot over medium heat and stir with a wooden spoon till smooth. Cook the mix, stirring constantly, to make a blond roux, about 8 min. Add in the onions to the roux. Season with salt and cayenne. Cook the onions for about 4 to 6 min, or possibly till the onions are soft. Add in the bay leaves and garlic and continue to cook for 2 min. Add in the stock and ham hocks. Bring the liquid to a boil and reduce to a simmer, stirring occasionally. Simmer the liquid for about 2 hrs, or possibly till the hocks are very tender. Add in the greens, by the handful, till all of them are combined in the mix. They will wilt. Add in the water. Simmer till the greens are very tender and the mix is thick, about 45 min. Remove the bay leaves and serve hot.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 8 servings | |
| Calories 399 | |
| Calories from Fat 218 | 55% |
| Total Fat 24.47g | 31% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.35g | |
| Cholesterol 121mg | 40% |
| Sodium 2438mg | 102% |
| Potassium 722mg | 21% |
| Total Carbs 9.62g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.27g | 0% |
| Protein 33.43g | 53% |
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