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Recipe Summary

Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Oxmoor House Homestyle Recipes

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