*  Exported from  MasterCook Mac  *
 
                        Mustard Greens and Ham Hocks
 
 Recipe By     : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Pork & Ham
                 Soul Food                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        mustard greens or collard greens
    2      pounds        green cabbage
    3                    ham hocks -- smoked
                         (about 2 pounds)
    3      quarts        water
    1      tablespoon    salt
    1      teaspoon      freshly ground black pepper
    1      teaspoon      sugar
    1      teaspoon      thyme -- leaves  
    4      medium        idaho potatoes -- peeled
                         (about 2 pounds) cut into quarters
 
 1. Wash the greens thoroughly and drain them by shaking off any excess water.  R
 emove the very thick part of the stems from the greens and coarsely chop the lea
 ves.  Cut the cabbage into quarters and cut the core from the cabbage pieces.  C
 oarsely chop the cabbage and set aside.
 
 2. Put the ham hocks and enough cold water to cover them in a 4-quart saucepan o
 ver high heat.	Heat to boiling, reduce the heat to simmering, and cook the hock
 s, covered, until almost tender, about 1 1/2 hours.
 
 3. Stir in the chopped greens, salt, pepper, sugar, and thyme.	Cook 30 minutes.
     Add the cabbage and potatoes and cook until all vegetables are tender, about
  3
 0 minutes.  Check the seasonings and serve hot.
 
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 Per serving: 174 Calories; 9g Fat (47% calories from fat); 12g Protein; 11g Carb
 ohydrate; 50mg Cholesterol; 1113mg Sodium