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.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

@campbsu

campbsu
March 31, 2016
Bless your heart. How about trying the recipe once as it's written and then doing your own variations? The sugar is to mask any bitterness, which the leaves can often produce. Leaving the ham hocks in during the entire cooking process thoroughly imparts the ham flavor to the beans.This can ONLY be accomplished by cooking them together for a long time.Frankly, I would not boil the ham hocks so long. I'd actually fry them a bit to render a little grease, and then put everything together and slow cook together for a couple of hours.

miguelrey's Review

miguelrey
November 21, 2013
N/A

campbsu's Review

DecaturAla
March 12, 2013
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.