Collard and Mustard Greens in Ham Hock Gravy

• 1/2 cup vegetable oil
• 2 cups thinly sliced yellow onions
• 1/2 cup chopped celery
• 1/2 cup all-purpose flour
• 12 ounces beer (any type)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 bay leaves
• 2 tablespoons chopped garlic
• 8 cups chicken stock
• 3 pounds ham hocks (about 4 medium hocks)
• 2 bunches (about 2 1/2 pounds) collard greens, thoroughly washed, picked over for blemished
• leaves, and tough stems removed
• 2 bunches (about 2 1/2 pounds) mustard greens, thoroughly washed, picked over for blemished
• leaves, and tough stems removed
• 1 cup water

1. Heat the oil in an 8-quart pot over medium heat.
2. Add onion and celery, and cook until softened.
3. Add flour, stir with a wooden spoon until smooth, and cook for 1 to 2 minutes.
4. Add beer, and then add all the remaining ingredients, adding the greens by the handful until all of them are combined in the mixture.
5. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours.
6. Remove the bay leaves and serve warm.

vegetable oil, onions, celery, allpurpose, salt, cayenne pepper, bay leaves, garlic, chicken stock, ham hocks, bunches, bunches, water

Taken from www.foodnetwork.com/recipes/emeril-lagasse/collard-and-mustard-greens-in-ham-hock-gravy-recipe.html (may not work)