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HAM HOCKS WITH GREENS, RICE AND BEANS

Prep: 15 min  Cook: 1 hr 25 min 
Cost per Serving: 85 cents 

We love anything cooked with greens. Corn bread goes 
well with this and, made from a
mix, should cost no more than 8 cents a serving.

 2 cups water
 1 chicken bouillon cube
 1 smoked ham hock (1pound), split
 1 medium-size onion, peeled
 2 pounds kale, collard or turnip greens, rinsed, tough 
stems removed and leaves
chopped
 1 can (15 ounces) small red or pink kidney beans
 1/2 cup long-grain white rice

1. Bring water and bouillon cube to a boil in a 4- to 
5-quart pot, stirring to dissolve cube.
Add ham hock and whole onion. Stir in greens a handful 
at a time, adding more as they
cook down. Cover and simmer about 1 hour until ham hock, 
greens and onion are very
tender.
2. Put beans and rice in a 2-quart saucepan. Add 1 cup 
of the ham cooking liquid. Bring
to a boil, reduce heat, cover and simmer 20 minutes, 
until rice is tender and liquid is
absorbed.
3. While rice cooks, remove ham hock to cutting board. 
Slice meat off bone and cut in
small pieces. Return to greens. Reheat gently, if necessary. 
Serve with rice and beans.

* Serves 4. Per serving: 317 cal, 19 g pro, 51 g car, 
5 g fat, 21 mg chol, 1,163 mg sod.
Exchanges: 2 1/3 starch/bread, 3 vegetables, 1 medium-fat 
meat






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