2 pounds mustard greens or collard greens
2 pounds green cabbage
3 ham hocks, smoked (about 2 pounds)
3 quarts water
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 teaspoon thyme leaves
4 medium idaho potatoes, peeled (about 2 pounds)
cut into quarters
1. 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.
2. Put the ham hocks and enough cold water to cover them
in a 4-quartsaucepan over high heat. Heat to boiling,reduce
the heat to simmering, and cook the hocks, covered, until
almost tender, about 1 1/2 hours.
3. Stir in the chopped greens, salt, pepper, sugar, and thyme.
Cook 30 minutes.
Add the cabbage and potatoes and cook until all vegetables are tender,
about 30 minutes.Check the seasonings and serve hot.