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Smothered Greens with Ham Hock Gravy
1/2 cup oil
1/2 cup flour
3 cups thin sliced onion
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (4 medium sized)
2 bunches collard and mustard greens - wash and stemmed
1 cup water
salt and cayenne
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.
Yield: 8 servings.
Emeril Lagasse |
