Recipe - Mustard And Collard Greens

2 Smoked ham hocks
Water
3 pound Mustar greens (up to 31/2)
3 pound Collard greens (up to 4)
2 Tsp.sugar
3 teaspoon Salt
One fourth teaspoon Pepper

place ham hocks in large saucepot or dutch oven;cover with water and
cook,covered, over moderately low heat for 2 hours. while ham is cooking,
remove stems from greens and tear leaves into fairly large pieces. rinse
greens several times in warm, salted water; drain well. stir sugar, salt
and pepper into water with ham hocks. add enough greens to fill pot; cover
and when greens shrink, add more, stirring occasionally, until all the
greens are added. cook greens for 1 One half to 2 One half hours, depending on the
tenderness of the greens. remove the meat from the ham hocks and serve with
greens. serves 8. [greens may be prepared a day ahead and reheated just
before dinner.]

Posted to EATL Digest 15 Jan 97, by Donna Partigianoni
donna@LEESVILLE.COM on Thu, 16 Jan 1997.