SPICY CAJUN GREENS

1/2 cup oil
1/2 cup bleached flour
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock 1 cup water
4 medium-sized ham hocks
4 lbs. or 2 large bunches of collards (cleaned and stemmed)
4 lbs. or 2 large bunches of mustard greens (cleaned and stemmed)

Like every good Cajun dish this one starts with making a Roux. Mix the oil and flour in an 8-quart pot. Stir with a wooden spoon over medium heat and until smooth. Cook the mixture, stirring constantly, until it turns a golden brown, about 8 minutes.

Add the onions, salt, cayenne, bay leaves, garlic, stock and ham hocks. Bring it to a boil, reduce the heat and simmer, uncovered about 2 hours, until the hocks are very tender.

Next add the greens, little at a time, until all of them are wilted and combined in the mixture. Add the water and simmer another 45 minutes. Then pick out the bay leaves and serve.