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Southern Turnip Greens and Ham Hocks

Source of Recipe


Southern Living, October 2003






List of Ingredients



• 1-3/4 lbs. ham hocks, rinsed
  
• 2 quarts water
  
• 2 bunches fresh turnip greens with roots (about 10 lbs; see Note)
  
• 1 Tbsp sugar
  






Instructions



1. Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1-1/2 to 2 hours, or until the meat is tender.
   
   
2. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots and cut in half.
   
   
3. Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.
   
   Makes 8 to 10 servings.
   
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   NOTE
   
   To ease the removal of dirt and grit from the leaves, chop the greens first, then soak them. It's best to soak and rinse the leaves 4 to 5 times. The result is perfectly clean greens.