Mustard And Collard Greens

1. 1

   Place ham hocks in large saucepot or dutch oven;cover with water and cook,covered, over moderately low heat for 2 hours.

2. 2

   while ham is cooking, remove stems from greens and tear leaves into fairly large pieces.

3. 3

   rinse greens several times in warm, salted water; drain well.

4. 4

   stir sugar, salt and pepper into water with ham hocks.

5. 5

   add enough greens to fill pot; cover and when greens shrink, add more, stirring occasionally, until all the greens are added.

6. 6

   cook greens for 1 1/2 to 2 1/2 hours, depending on the tenderness of the greens.

7. 7

   remove the meat from the ham hocks and serve with greens.

8. 8

   [greens may be prepared a day ahead and reheated just before dinner.]

* Per serving · 4 servings · Values may vary.

No additional tips available.