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Braised Mixed Greens

From McMinnville Locally Grown

<p>I haven&#8217;t had a chance to try this one yet.</p>
Source: Clipped from a magazine (?) (Entered by Ann Brown)
Serves: 8 servings

4 lbs fresh ham hock
3 quarts water
3 quarts chicken broth
1/4 cup sugar
5 each garlic cloves (peeled and smashed)
4 each bay leaves
1 lb collard greens (washed and cut)
1 lb mustard greens (washed and cut)
1 lb turnip greens (washed and cut)
1 lb Swiss chard (washed and cut)
2 each chilies (dried)

Step by Step Instructions
  1. In a dutch oven, combine ham hock, water, broth, sugar, garlic, bay leaves and chilies. Bring to a boil, Reduce heat to a simmer and cook for 30 minutes.
  2. Add greens, stirring to combine. Bring mixture back to a boil. Reduce heat to a simmer and cook until greens reach desired tenderness, approximately 45 minutes.
  3. Season as desired and serve.