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Recipe from: Richard Lee Holbert
1 ¾ pounds ham hocks, rinsed
2 quarts water
2 bunches fresh turnip greens with roots, about 10 pounds
1 tablespoon sugar
Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 ½ to 2 hours or until meat is tender. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain.
Peel turnip roots, and cut in half. 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.