Braden Family Cookbook
GREENS WITH HAM HOCK GRAVY
the oil and flour in an 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.