SMOTHERED GREENS WITH HAM HOCK GRAVY

1/2 cup vegetable oil

1/2 cup all-purpose flour

3 cups thinly sliced onions

Salt

Cayenne

4 bay leaves

2 tablespoons chopped garlic

8 cups chicken stock

3 pounds ham hocks (about 4 medium-size hocks)

2 bunches (about 2 1/4 pounds) each of collards and mustard greens,
thoroughly washed, picked over for blemished

leaves, and tough stems removed

1 cup 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.

ENJOY!!!