Be the first to Ingredients:
- 3 pounds mustard greens
- 1 ham hock
- 8 cups water
- 2 teaspoons butter or vegetable oil
- 2 cups chopped onion
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- freshly ground pepper, to taste
Preparation:
Combine ham hock and water in large kettle or Dutch oven. Place on medium high heat. Bring to a boil. Reduce heat and simmer for about 1 1/2 hours, or until liquid has reduced to about 3 cups. Add greens to the kettle. Cover and simmer for 15 minutes. Remove cover and simmer for 30 minutes longer.
Heat butter in large skillet over medium heat. Add onion and garlic. Sauté 10 minutes or until onion is softened. Stir in tomatoes, red pepper flakes, salt and pepper; simmer for 10 minutes.
Stir tomato mixture into greens when almost done and most of the liquid has evaporated. Simmer, uncovered, 10 to 15 minutes or until greens are tender and most of the liquid has evaporated.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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