Collard and Mustard Greens in Ham Hock Gravy

Total Time:
2 hr 17 min
Prep:
15 min
Cook:
2 hr 2 min

Yield:
8 to 10 servings
Level:
Easy

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

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.

Remove the bay leaves and serve warm.


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