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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (2-pound) bunch mustard greens, cleaned |
1 pound fresh spinach, cleaned |
1 (1/2-pound) bunch watercress, cleaned |
1 medium cabbage, shredded |
4 cups water |
2 tablespoons shortening |
1/4 pound ham hock, rinsed |
1/2 cup chopped onion |
1/4 cup chopped green onion tops |
1/4 cup chopped fresh parsley |
2 bay leaves |
1/2 teaspoon dried whole thyme |
3 tablespoons all-purpose flour, divided |
2 teaspoons salt |
1/2 teaspoon pepper |
dash of hot sauce |
Directions:
1. Place thoroughly washed greens on cutting board; using a sharp knife, cut greens into bite-size pieces. Place greens, shredded cabbage, and water in a large Dutch oven; bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove greens mixture from Dutch oven and drain, reserving liquid. Set aside.
2. Melt shortening in a Dutch oven over medium heat; add ham hock, and cook until browned. Remove ham hock; set aside. Add greens mixture, onion, green onion tops, parsley, bay leaves, and thyme; cook over medium heat 3 minutes, stirring constantly. Stir in 2 tablespoons flour, salt, pepper, and hot sauce.
3. Add reserved ham hock and reserved liquid. Bring to a boil. Reduce heat, cover and simmer 1 hour.
4. Combine remaining flour and a small amount of water to form a smooth paste. Stir into greens mixture, and cook 1 minute.
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