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Turnip Greens with Ham Hock

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"Sometimes referred to as 'Southern penicillin' because of their restorative value, turnip greens are always boiled to death with at least one ham hock in the South, and it's virtually unheard-of not to serve cornbread with the greens for dunking into some of the delectable, nutritious cooking liquid (pot likker). Never underestimate the amount of dirt and grit on turnip greens, meaning they must be swished around repeatedly in several changes of fresh water before cooking till the leaves are impeccably clean. If you love plenty of meat in your greens the way I do, you'll use two ham hocks."

List of Ingredients

â—¦ 3 to 4 pounds fresh turnip greens
â—¦ 1 medium ham hock, skin removed
â—¦ 1 tablespoon sugar
â—¦ 2 teaspoons salt
â—¦ 2 medium onions, coarsely chopped
â—¦ 1 cup cider vinegar
â—¦ Freshly ground black pepper to taste


Recipe

Remove and discard the stems and ribs of the greens, place the leaves in a sink or large pot of cold water, and swish around to remove all the dirt and grit, repeating the procedure with more fresh water if necessary. Tear the leaves into several pieces each and set aside.

Place the ham hock in a large pot with enough water to cover, bring to a boil, skimming any scum off the top, reduce the heat to low, cover, and simmer for about 30 minutes. Add the sugar and salt, return to a boil, and gradually add the torn leaves. Reduce the heat to low, cover, and simmer the greens till soft and tender, 1 to 1 ½ hours.

In a bowl, combine the onions, vinegar, and pepper and stir till well blended.

Remove the hock from the pot with a slotted spoon, cut off and chop the lean meat, and discard the fat and bone. Drain the greens well in a colander, transfer to a large serving bowl, add the chopped meat, top with the onions and vinegar, and toss well. Serve the greens with small bowls of pot likker and cornbread on the side.

Makes 6 to 8 servings