Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Mustard greens or collard 1 tb Salt
-greens 1 ts Freshly ground Black pepper
1 ea 2 lb. Green cabbage 1 ts Sugar
3 ea Smoked ham hocks (about 2 1 ts Thyme leaves
-lbs) 4 md Potatoes peeled and cut
3 ea Qts. Water -into quarters (about 2 lbs)

Wash the greens thoroughly and drain them by shaking off any excess
water. Remove the very thick part of the stems from the greens and
coarsely chop the leaves. Cut the cabbage into quarters and cut out
the core from the cabbage pieces. Coarsely chope the cabbage and set
aside. Put the ham hocks and enough cold water to cover them in a 4
quarts saucepan over high heat. Heat to boiling, reduce the heat to
simmering, and cook the hocks, covered, until almost tender, about
1-1/2 hours. 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 30 minutes. Check the seasonings and
serve hot. Serves 6. Origin: Cookbook Digest May/June 1993. Shared
by: Sharon Stevens 5/93

Submitted By JIM BODLE On 09-12-95

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