Mustard Greens And Ham Hocks Food

MUSTARD GREENS WITH HAM RECIPE

Steps:

• In a large pot or Dutch oven, heat oil over medium heat.
• Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted.
• Add the garlic and cook for 1 minute longer.
• Add the chicken broth and bring to a boil.
• Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts.
• Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce.
• Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer.
• Taste and add more pepper sauce, salt, and pepper, as needed. *If you can't find pepper sauce or pepper vinegar in your area, you can make it quickly. Fill a washed and sterilized jar with small hot peppers. Bring about 1 cup of vinegar (as much as will cover the peppers) to a boil and then pour over the peppers. Cover and store in the refrigerator. For hotter pepper sauce, cut a slit in some of the peppers or slice a few of them. Some other types of greens that could be substituted include collard greens , kale , turnip greens , or a mixture of greens .

OLD SCHOOL MUSTARD GREENS WITH HAM HOCKS

Steps:

• Clean and wash greensIn large pot add water, vinegar ,onion and ham HOCKS Simmer for 45 minutes or until meat is tender Remove meat and add greens Add salt and pepper and simmer until greens are tender Add ham HOCKS back to pot and simmer an additional 10 minutes ENJOY!!GO FOLLOW MY FACEBOOK PAGEhttps://www.facebook.com/OLDSCHOOLSOU...GO FOLLOW MY INSTAGRAM PAGEhttps://www.instagram.com/mr_old_scho...FOLLOW ME ON TWITTERhttps://twitter.com/wacjeffPLEASE WRITE ME OR SEND ME LETTERS I RESPOND TO ALL LETTERS AND CARDSMY MAILING ADDRESS IS :OLD SCHOOL SOUL FOOD23501 CINCO RANCH BLVD SUITE H120P.O. BOX 142KATY,TEXAS 77494

COLLARD GREENS WITH HAM HOCKS

Steps:

• In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
• When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
• After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."

MY MUSTARD GREENS

Steps:

• WASH HAM HOCKS AND PUT IN LARGE POT ADD ALL OTHER INGREDIENTS (EXCEPT GREENS )COVER WITH WATER BRING TO A RAPID BOIL THEN TURN FIRE ON MED HEAT AND COOK UNTIL VERY TENDER ABOUT 2 HRS.
• WASH GREENS ABOUT 7 TIMES WITH COOL WATER NOW DRAIN WELL AND ADD TO HAM HOCKS COOK ABOUT 45 MIN. ADD 3 TBLS COOKING OIL COOK ANOTHER 10 MIN. SERVE WITH CORN BREAD COOK CORNBREAD AS DIRECTED ON BOX