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Southern-Style Mustard Greens

Yield 4 to 6 servings


  • 1 (1/2-pound) ham hock
  • 2 quarts water
  • 2 medium onions, peeled and quartered
  • 1 small red pepper pod
  • 1 bunch (about 2 pounds) mustard greens, cleaned
  • 1 teaspoon salt
  • 1 medium onion, sliced and separated into rings
  • 2 hard-cooked eggs, finely grated

How to Make It

  1. Wash ham hock, and place in a 10-quart Dutch oven. Add water, onions, and pepper pod; bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.

  2. Add mustard greens and salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens are tender. Drain, reserving 1 1/2 cups pot likker. Remove pepper pod; discard.

  3. Transfer mustard greens to a serving dish. Pour pot likker over top, and garnish with onion rings and grated egg.

Oxmoor House Homestyle Recipes