Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Vegetable oil
- 1/2 c. Bleached all-purpose flour
- 2 c. Thinly sliced yellow onions
- 1/2 c. Minced celery
- 1/2 tsp Salt
- 1/4 tsp Cayenne
- 4 x Bay leaves
- 2 Tbsp. Minced garlic
- 8 c. Chicken stock
- 3 lb Ham hocks, (about 4 medium-sized hocks)
- 2 bn Collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed (about 2 1/4 pounds)
- 1 c. Water
Direcciones
- STOCKING TIP: A roux is a mix of oil and flour which, after being slowly cooked, is used to thicken mixtures such as soups and sauces.
- A blond roux is cooked till it is a pale golden brown color.
- 1. Combine the oil and flour in an 8-qt pot over medium heat and stir with a wooden spoon till smooth. Cook the mix, stirring constantly, to make a blond roux, about 8 min.
- 2. Add in the onions, celery, salt, cayenne, bay leaves, garlic, stock and ham hocks. Bring the mix to a boil, reduce the heat to medium-low and simmer, uncovered, till the hocks are very tender, about 2 hrs.
- 3. Add in the greens, by the handful, till all of them are combined in the mix. They will wilt. Add in the water. Simmer till the greens are very tender and the mix is thick, about 45 min.
- 4. Remove the bay leaves and serve hot.
- Makes 8 to 10 servings.
