1. In a large saucepan or Dutch oven, combine beef, pork hocks, and 1 cup water. Bring to a boil; reduce heat. Cover; simmer about 50 minutes, or until the beef is just tender. 2. Remove pork hocks; cool slightly. Cut meat from the bones; discard the bones and return the meat to the Dutch oven. 3. In a large covered saucepan simmer the greens in a small amount of water for 5 minutes; drain well. 4. In a large skillet, cook onions, garlic, tomatoes, gingerroot, and ground red pepper in hot oil until the onion is tender but not brown. 5. Stir the onion mixture, drained spinach, and chopped eggs into the meat mixture. Cook, uncovered, for 30 minutes, stirring occasionally. 6. If desired, serve over hot cooked rice in soup bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
