Posted: Dec 28, 2006 4:00 pm
I cook mine for HOURS, like 3, until they are a true mess o greens. As Johnny Taylor, who gave me his recipe, said, "Time is your friend." They are perfect.
Ham hock(s), garlic, lemon juice, some onion, mustard, hot sauce and a little vinegar. When they are done, I separate a bit and add cream for mine.
I wouldn't neccessarily go for the gratin--are you thinking more of a casserole of just melting cheese into it like the delicious ghetto dish "Broccoli Cheese"?