Greens with Pork Hocks
Stewed Pork Hocks
Pork N' Bean Soup
Pork Hocks and Sauerkraut


Greens with Pork Hocks

2 smoked pork hocks
6 cup water
3 lbs. collard greens
1 tsp. salt
Pinch of sugar
8 sm. white potatoes, peeled

Place pork hocks in 6 quart sauce pot. Add 6 cups water or enough to cover
Cover pot. Bring to a boil; reduce to low heat. Simmer 1 1/2 hours. Break
off stems of collard greens. Wash leaves thoroughly. Slice large leaves
into bite size pieces by rolling several leaves together and slicing in
1/4 inch strips (if greens are bitter, place 6 cups water in separate
sauce pot; bring to a boil. Add greens and boil 5 minutes; drain.) Add
parboiled or fresh greens, salt, sugar, and potatoes to pork hocks. Cook
25 to 30 minutes or until done. Cut pork into 1 inch pieces. To serve,
combine pork pieces with greens and top with potatoes. Makes 10 to 12
servings.



Stewed Pork Hocks

Pork hocks
Potatoes
Greens or cabbage, if desired

Cover pork hocks with seasoned boiling water. Simmer covered from 1 1/2 to
3 hours. You may add the potatoes for the last 1/2 hour of cooking along
with the other vegetables, if desired.



Pork N' Bean Soup

1 extra large can pork 'n beans
6 cup water
2 cup sliced carrots
1 celery stalk, diced
1 tbsp. parsley
Ham hock or ham
1 onion, chopped
1/2 sm. head cabbage, chopped
Salt and pepper

Cook ham hock in water until tender. Remove hock and debone. Return ham to
water. Add vegetables to water and simmer 30 minutes. Stir in pork 'n
beans, parsley, salt and pepper. Stir until heated.


Pork Hocks and Sauerkraut

6 to 9 pork hocks
3 cup sauerkraut
1 cup plus sauerkraut juice and water
2 to 4 med. to large onions
Celery seed

Place pork hocks in 2 to 3 quart casserole dish. Cover with sauerkraut.
Add juice and water. Put sliced onions on top and sprinkle with celery
seed. Cover dish tightly and bake at 350 degrees for 3 to 4 hours. Serve
with sharp mustard and horseradish.



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