Recipe of the Week
July 26, 2008

Greens and Cornbread Croutons (Pot Likker)
From Screen Doors and Sweet Tea by Martha Hall Foose
Serves 8

1 smoked ham hock or turkey neck or leg or 1 (1-inch) piece of salt pork
4 large bunches greens, rinsed
3 tablespoons lard or bacon grease
Pinch of sugar
1 pecan, in its shell
8 slices cornbread
Softened butter
Creole seasoning blend
Salt and freshly ground black pepper

In a large covered stockpot, simmer the ham hock in a 1 quart of water for 1 hour.
Meanwhile with scissors or a paring knife, remove the thick stems and thick veins from the leaves of the greens. Cut into 1-inch strips.

Add the greens, lard, and sugar to the pot. Drop the pecan into the pot and cook for 4 hours on a low simmer, until the greens are very tender and the liquid has reduced by half.
When the greens are nearly ready, preheat the oven to 400°F. Split the cornbread slices. Butter the cut halves and sprinkle with Creole seasoning. Toast open-faced in the oven until slightly brown and crisp, about 4 minutes.

Season the greens with salt and pepper. Spoon them into a serving bowl and top with the toasted cornbread.

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