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.
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