Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mixed Greens With Fresh Pork Hock
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- #37984
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 quarts water
1 fresh (unsmoked) pork hock
1 cup chopped onion
1 tablespoon vegetable oil
2 cloves garlic, crushed
1/4 cup vinegar
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 package (16 ounce size) frozen turnip greens, thawed
1 package (16 ounce size) frozen mustard greens, thawed
chopped green onions (optional)
1 tomato, chopped (optional)
directions
In a 2-quart saucepan, combine water and pork hock. Bring to a boil.
Reduce heat and simmer, covered, 1 to 2 hours, or until the pork is tender.
Remove the hock, trimming any fat, and reserve. Chill broth until fat can be spooned off surface and discarded.
In a 4-quart Dutch oven, cook onion in oil over low heat, stirring occasionally, until lightly browned, 2 to 3 minutes.
In a blender, process 1/4 cup broth, garlic, vinegar, salt and red pepper until garlic is minced. Add garlic broth mixture and remaining broth to onions.
Bring to a boil. Reduce heat. Stir in greens and meat from hock.
Return to a boil. Reduce heat and simmer, covered, 25 to 30 minutes, until greens are tender. Serve with chopped green onions and tomato.
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nutrition data
Nutritional data has not been calculated yet.
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