Title: Smothered greens with ham hock gravy
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Vegetable oil
    1/2 c  All-purpose flour
      3 c  Thinly sliced onions
           Salt
           Cayenne
      4    Bay leaves
      2 tb Chopped garlic
      8 c  Chicken stock
      3 lb Ham hocks (about 4
           Medium-size hocks)
      2 bn (about 2 1/4 pounds) each of
           Collards and mustard greens
           Thoroughly washed, picked
           Over for blemished leaves,
           And tough stems
           Removed
      1 c  Water
 
  Combine the oil and flour in a 8 quart pot over medium heat and stir
  with a wooden spoon until smooth. Cook the mixture, stirring
  constantly, to make a blond roux, about 8 minutes. Add the onions to
  the roux. Season with salt and cayenne. Cook the onions for about 4
  to 6 minutes, or until the onions are soft. Add the bay leaves and
  garlic and continue to cook for 2 minutes. Add the stock and ham
  hocks. Bring the liquid to a boil and reduce to a simmer, stirring
  occasionally. Simmer the liquid for about 2 hours, or until the hocks
  are very tender. Add the greens, by the handful, until all of them
  are combined in the mixture. They will wilt. Add the water. Simmer
  until the greens are very tender and the mixture is thick, about 45
  minutes. Remove the bay leaves and serve warm.
  
  Yield: 8 servings