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- 2 pounds fresh greens (turnip, mustard, collards)
- 1 1/2 gallons water
- 1 or 2 ham hocks
- 1 tablespoon salt
- 1 or 2 dried red pepper pods or ground cayenne, to taste
- 1/2 cup chopped onion
In a large kettle, boil the water with the ham hocks and salt, plus seasonings. Clean greens thoroughly with several changes of water. Cut away tough stems and cut large leaves in strips. Add the greens to boiling water a little at a time. Cover and boil for about 1 hour. Serve with cider vinegar or pepper sauce.