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
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
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
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