Oklahoma Greens

So I have a few Beet tops, Swiss Chard, Kale and some Cauliflower and Broccoli leaves and what can I do with them. Make what I’m calling “ Oklahoma Greens” of course.

From garden to table

Ingredients:

Smoked ham hock

Several beet, Swiss chard, kale, cauliflower and broccoli leaves *

1 whole onion washed and sliced

3 cloves of chopped garlic

2 C beef stock

S&P

How To:

Add your ham hock and one cup of stock into your Instant Pot (IP) Set pressure to HIGH and cook for 45 minutes. Release pressure naturally for 15 minutes.

While ham hock is cooking wash, trim ends of leaves, remove really thick stems (leave smaller stems) and soak for 10 minutes in salt water.

Once ham hock pressure is released add your onions, garlic, greens and that second cup of stock to your IP. Stir everything together add a little S&P then cook on HIGH pressure 20 minutes. Again let pressure naturally release for 10 minutes. Manually release any more pressure, open IP and stir everything together. Pull any meat off your ham hock bone, discard bone and any fat you don’t want.

You can keep this all on “warm” until ready to serve.

This made a great side dish to Den’s Rosemary Venison Backstrap and Mashed Potatoes.

• Grab extra green leaves, more is better because they do cook down.

Enjoy~

Jenn