Collard and Mustard Greens in Ham Hock Gravy (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 122 Minutes |
Ready In: 137 Minutes Servings: 8 |
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Ingredients:
1/2 cup vegetable oil |
2 cups thinly sliced yellow onions |
1/2 cup chopped celery |
1/2 cup all-purpose flour |
12 ounces beer (any type) |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
4 bay leaves |
2 tablespoons chopped garlic |
8 cups chicken stock |
3 pounds ham hocks (about 4 medium hocks) |
2 bunches (about 2 1/2 pounds) collard greens, thoroughly washed, picked over for blemished |
leaves, and tough stems removed |
2 bunches (about 2 1/2 pounds) mustard greens, thoroughly washed, picked over for blemished |
leaves, and tough stems removed |
1 cup water |
Directions:
1. 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.
2. Remove the bay leaves and serve warm.
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