1/2 cup vegetable oil
1/2 cup all-purpose flour
3 cups thinly sliced onions
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (about 4 medium-size hocks)
2 bunches (about 2 1/4 pounds) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed
1 cup water
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