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Mustard Greens in Ham Hock Gravy




Source of Recipe


Recipe from Emeril Lagasse's "Creole Christmas."


List of Ingredients




1/2 cup vegetable oil

1/2 cup bleached all-purpose flour

2 cups thinly sliced yellow onions

1/2 cup chopped celery

1/2 teaspoon salt

1/4 teaspoon cayenne

4 bay leaves

2 tablespoons chopped garlic

8 cups chicken stock

3 pounds ham hocks (about 4 medium hocks)

4 bunches (5 pounds) mustard greens or combination of mustard and collard greens, cleaned and stems removed

1 cup water

Recipe



Combine the oil and flour in an 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, celery, salt, cayenne, bay leaves, garlic, stock and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer, uncovered, until the hocks are very tender, about 2 hours. Add the greens by the handful, until all of them are combined in the mixture. They will wilt. Add water. Simmer until the greens are very tender and the mixture is thick, about 45 minutes. Remove the bay leaves and serve warm. Makes 8-10 servings.