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New Year's: Collard & Mustard Greens in Ham Hock Gravy

Source of Recipe


Emeril Lagasse






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 tsp salt
  
• 1/4 tsp cayenne
  
• 4 bay leaves
  
• 2 Tbsp chopped garlic
  
• 8 cups chicken stock
  
• 3 lbs. ham hocks (about 4 medium-size hocks)
  
• 2 bunches (about 2-1/4 lbs.) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves and tough stems removed
  
• 1 cup water
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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.
   
   Makes 8 to 10 servings.