GMA Recipe: Collard and Mustard Greens in Ham Hock Gravy

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Collard and Mustard Greens in Ham Hock Gravy
From Emeril Lagasse's "Creole Christmas"
1997

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-sized hocks)

2 bunches (about 2 1/4 pounds) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed

1 cup water

Directions

STOCKING TIP: A roux is a mixture of oil and flour that, after being slowly cooked, is used to thicken mixtures such as soups and sauces. A blond roux is cooked until it is a pale golden color.

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.

4. Remove the bay leaves and serve warm.

Makes 8 to 10 servings.