Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 1983

Gallery

Recipe Summary

Yield:
about 2 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove tough stems from field cress. Wash and pat leaves dry. Place field cress, water, and ham hock in a small Dutch oven. Bring to a boil; reduce heat. Cover and cook over low heat 25 minutes. Drain well.

    Advertisement

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement