Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
- 2 ham hocks
- 2 cups water
- 2 pounds collard greens
- 1 pound turnip greens
- 3 cups beef broth
- 1 tablespoon cider vinegar
- 1 teaspoon granulated sugar
- 1/8 teaspoon coarsely ground black pepper
- 1/8 teaspoon crushed red pepper, or to taste
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill 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 hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the beef broth, 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.
More Greens Recipe
Try dandelion greens in some of these recipes
Greens Casserole with Mozzarella
Low Fat Seasoned Greens
Greens and Peanuts
Side Dish Casseroles