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Emeril's Smothered Greens with
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Smothered Greens with Ham Hock Gravy
Recipe Courtesy  Emeril Lagasse

 1/2 cup vegetable oil
1/2 cup all-purpose flour
3 cups thinly sliced onions
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks
(about 4 medium-size 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

 Combine the oil and flour in a 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. Add the onions to the roux. Season
with salt and cayenne. Cook the onions for about 4 to 6 minutes, or until
onions are soft. Add the bay leaves and garlic and continue to cook for
2 minutes. Add the stock and ham hocks. Bring the liquid to a boil and
reduce to a simmer, stirring occasionally. Simmer the liquid for about 2
hours, or until the hocks are very tender. 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. Remove the bay leaves and serve warm.
Yield: 8 servings

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