Collard Greens and Turnips with Ham Hock and Pepper Vinegar

Collard Greens and Turnips with Ham Hock and Pepper Vinegar

Info

Rating
Calories
196.0
Protein
21.0
Sodium
652.0
Fat
8.0

Description

As all southerners know, eating Hoppin' John—black-eyed peas and rice—on New Year's Day ensures good luck. But it is the collards, traditionally eaten alongside, that bring good fortune! An added bonus to cooking up a mess o' greens is the resultant pot liquor—the delicious, nutritious broth left in the bottom of the cooking pot or serving dish. It is usually served as an accompaniment to that last piece of corn bread.

Ingredients

6 cups water
1 large ham hock (about 1 1/4 pounds)
3 pounds collard greens
1‚ pounds turnips
Accompaniment: pepper vinegar

Directions

  1. In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
  2. While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
  3. Serve collards and turnips with pepper vinegar.

Tags

    Pork Side New Year's Day Turnip Winter Collard Greens Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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