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Collard Greens with Turnips
 

6 c water 1 large ham hock, (about 1¼ pounds) 3 pounds collard greens 1 lb. turnips, cubed vinegar hot sauce In a large pot bring water with ham hock to a boil (water will not cover hock) and simmer for 1 hour, covered, turning hock over halfway through cooking. While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1 inch pieces (or use 3 – 1 lb. bags prepackaged collards). Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into ½ inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Serve with vinegar and hot sauce. Serves 8 to 10.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.