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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By exfive
on December 20, 2010
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Try smoked neck bones.
By bpjarterrier_12...
Huntsville, 39
on January 20, 2010
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I made these greens for our Thanksgiving Dinner at work. Everyone loved them.
I doubled the recipe, and the only thing that I did different was to add some seasoned salt and more garlic.
I had a lot of broth left so I strained it out and froze it for later use.
I made some soup with the left over broth and it was awsome.
I used Polish Sausage (smoked
1 onion chopped
6 med potatoed cubed
1 cup of wild and brown rice
chop the sausage, onions and potatoes.
Add some oil to a dutch oven on high to med high heat saute the Sausage, and once it starts browning, add the onion and rice stirring frequently keep sauteing until the onion is translucent. Add the broth (thawed0 and potatoes. If you don't have enough broth or it is too thick add some chicken broth. Bring to a boil and reduce heat simmer uncovered until rice and potatoes are done. You can keep simmering until the soup is as thick as you want it to be. Enjoy
By babydolllexi
Santa Cruz
on January 05, 2010
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As a California girl who is accostomed to only briefly steaming her grns, I was initially shocked at the 2 hr required cooking time the recipe required. Although, end result was fantastic and my entire family absolutely adored it! In my opinion, it's best to use a very light, cheap (gasp! beer in the broth so it doesn't impart too strong of a flavor, overall.
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