These easy mixed greens are cooked with ham hocks, a little vinegar, and seasonings. Use collard greens and turnip greens in this recipe.
Greens are traditionally served with pepper vinegar sauce, which you might find by hot sauces or pickles. If you can't find it, pack a clean sterilized jar with small hot peppers and fill it with vinegar and about 1/2 teaspoon of kosher salt. Refrigerate and enjoy with greens. Slice some of the peppers for extra hot vinegar.
- 2 small ham hocks or a large ham hock
- 2 cups water
- 2 pounds collard greens
- 1 pound turnip greens
- 3 cups beef or chicken stock
- 1 tablespoon cider vinegar
- 1 teaspoon granulated sugar
- 1/8 teaspoon coarsely ground black pepper
- 1/8 teaspoon crushed red pepper, or to taste
- In a large kettle or Dutch oven, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
- Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill the sink, and repeat the procedure a few times. Cut out the thickest part of stems and coarsely chop the greens.
- Increase the heat under the ham hocks to medium-high; add about one-third of the greens to the pot. Cover and cook for about 5 minutes, or until wilted. Add the remaining greens in two more batches, until all the greens fit into the pot.
- Stir in the stock, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are tender, about 1 hour.
- Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread. Serves 6.
You Might Also Like
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||8 g|