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Southern Turnip Greens and Ham Hocks

Yield Makes 8 to 10 servings
We simmered the ham hocks for about 2 hours until the meat easily pulled away from the bones. If you want to save time, just simmer 30 to 45 minutes to release the flavor.

Ingredients

  • 1 3/4 pounds ham hocks, rinsed
  • 2 quarts water
  • 2 bunches fresh turnip greens with roots (about 10 pounds)
  • 1 tablespoon sugar

How to Make It

  1. Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.

  2. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.

  3. 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.