Harvest Time - Vegetable Recipe

By the Grace of God we’re able to have the luxury of vegetables from the gardens. You also have the advantage of Organic foods; Organic foods are grown with less chemical.  Organic food is known to contain 50% more nutrients, minerals and vitamins than produce that has been farmed.

Mustard/Collard Greens and Ham Hocks

Ingredients

• 2 lbs. mustard greens or collard greens
• 2 lbs. green cabbage
• 3 or 4 ham hocks
• 3 qts. water
• 1 Tbs. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. sugar (helps cut acidity in veggies)
• 1 tsp. thyme leaves
• 4 medium Idaho potatoes, peeled cut into quarters

Directions

Wash the greens thoroughly and drain them by shaking off any excess water. Remove the very thick part of the stems from the greens and coarsely chop the leaves. Cut the cabbage into quarters and cut the core from the cabbage pieces. Coarsely chop the cabbage and set aside. Put the ham hocks and enough cold water to cover them in a Dutch oven over high heat. Heat to boiling (about 5 to 7 minutes) then reduce to simmering, and cook the hocks, covered, until almost tender, about 1-1/2 hours. Stir in the chopped greens, salt, pepper, sugar, and thyme. Cook about 30 minutes on medium heat. Add the cabbage and potatoes and cook until all vegetables are tender, about 30 minutes. Check the seasonings and serve hot.Serves 4 to 6.