Ham Beans and Collards

With leftover ham bone and turkey stock, I made some navy beans and collard greens. I also had corn muffins, a salad and sauteed mushrooms.

HAM AND NAVY BEANS

1 (1 lb.) bag small white beans

6 c. turkey stock

Bring to boil, discard water, add 6 cups water, bring to boil, add

1 tbsp. brown sugar

1/8 tsp. ginger

1/4 tsp. cloves

1/2 tsp. cinnamon

1 can chicken broth

2 lb. cooked ham cut in pieces

Few dashes sherry

Salt and pepper to taste

Simmer to taste 1 1/2 hours or until beans are tender

COLLARD GREENS

2 bundles collard greens

water to cover

2 large smoked ham hocks

1 cup sugar

Salt

1 teaspoon crushed red pepper flakes

salt

tabasco sauce to taste added after cooked and drained.

Directions

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Remove stems, chop collard greens.

In a medium saucepan, bring  salted water to a simmer. Place smoked ham hocks  and greens in salted water 

Cover and cook greens for 1 to 1 1/2 hours.

Mushrooms

1 package of mushrooms, stemmed and quartered. Cook with butter until tender.  Remove from pan, add some chopped onion and saute until tender.  Add a little Dijon mustard, Worcestershire sauce and white wine vinegar and simmer a minute.  Add back the mushrooms, salt to taste and keep warm until ready to serve.