Gray Foy's Mixed Greens

Name: Gray Foy's Mixed Greens
Total time: 2 h
Yield: 8 to 12 servings
Cuisine: southern
Ingredients: 7 pounds mixed greens (they may include collards, kale or turnip greens); 3/4 pound slab of lean bacon, cut into 1/4-inch cubes; 1 cup finely chopped onions; 1/2 cup finely chopped celery; 1 green pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup; 2 ham hocks, about 3/4 pound each; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons red wine vinegar; 1 or 2 dried red hot peppers, broken into pieces; 2 cups water

By Craig Claiborne

Total Time: 2 hours
Rating: (0)
Comments: Read comments

Featured in: OLD LINEN, FINE CHINA AND CAROLINA SOUL

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Ingredients

Yield:8 to 12 servings

7pounds mixed greens (they may include collards, kale or turnip greens)
¾pound slab of lean bacon, cut into ¼-inch cubes
1cup finely chopped onions
½cup finely chopped celery
1green pepper, cored, seeded, veins removed and finely chopped, about ¾ cup
2ham hocks, about ¾ pound each
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons red wine vinegar
1 or 2dried red hot peppers, broken into pieces
2cups water

Ingredient Substitution Guide

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Preparation

Step 1
Pick over the greens to remove any tough stems and veins. Wash and drain thoroughly. Use only the tender leaves, cutting or breaking them into two-inch pieces. There should be about 20 quarts (5 gallons).
Step 2
Put the bacon in a very large, heavy kettle or casserole and cook, stirring, until rendered of fat and browned. Add the onions, celery and green pepper. Cook, stirring, about five minutes.
Step 3
Add the greens, stirring. Cover closely and cook, stirring, until greens are wilted. Add the ham hocks, salt, pepper, vinegar and dried pepper. Cover and cook about 15 minutes.
Step 4
Add the water, cover and let simmer about 1½ hours.