July 13, 2017
Dinner, Side Dishes, Pork,
Ham, Vegetables, Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch more
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"This recipe derives from the Linwood Grill and BBQ restaurant when they were in business. It comes from a local newspaper clipping where it describes the following: This recipe is spicy, smoky, stick-to-your-ribs greens that are so tender they dissolve in your mouth. They're seriously delicious and a terrific accompaniment to anything that falls under the "comfort food" umbrella - even a piece of steak."
In a heavy-bottomed pot, combine the oil and flour over medium heat and stir constantly until the mixture takes on a blond color, about 8 minutes.
Add the onions, celery, salt, cayenne, bay leaves, garlic, stock and ham hocks.
Bring to a boil, reduce heat and simmer, uncovered, about 2 hours, until the ham hocks are very tender.
Add the greens and water, and simmer until greens are tender and the mixture is thick, about 45 minutes, adding some additional stock or water if the mixture looks too dry.
Remove bay leaves and serve.
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