1. Wash the greens thoroughly and drain them by shaking off any excess water. Remove the very thick part of the stems from the greens and coarsely chop the leaves. Cut the cabbage into quarters and cut the core from the cabbage pieces. Coarsely chop the cabbage and set aside. 2. Put the ham hocks and enough cold water to cover them in a 4-quart saucepan over high heat. Heat to boiling, reduce the heat to simmering, and cook the hocks, covered, until almost tender, about 1 1/2 hours. 3. Stir in the chopped greens, salt, pepper, sugar, and thyme. Cook 30 minutes. Add the cabbage and potatoes and cook until all vegetables are tender, about 30 minutes. Check the seasonings and serve hot. Recipe By : Sylvia Woods of the World Famous Sylvias Restaurant (NYC) From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 6|
|Calories from Fat: 118 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 86.6mg||27 %|
|Sodium 1527mg||53 %|
|Potassium 1996mg||53 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 35g|
|Protein 42.7g||61 %|
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Calories per serving: 462
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