Mixed review.The sugar seems an unecessary addition. While the final outcome was tasty, the recipe directions seemed to be missing a few steps. After the ham hocks cooked for 2 hours, I removed them from the braise, removed the meat, and -- to avoid overkooking the meat -- returned it to the greens towards the last fifteen minutes of cooking. Season to taste.
Southern Turnip Greens and Ham Hocks
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.
Yield: Makes 8 to 10 servings
- 1 3/4 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 1/2 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.
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