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1 ham hock
3-1/2 cups water
1 pound turnip greens
1 pound mustard greens
1 chicken bouillon cube
1 medium onion, finely chopped (1 cup)
1/2 tsp sugar
salt and pepper to taste

Rinse ham hock and bring to boil in large covered pot. Reduce heat to simmer and let meat cook for 2 hours. Add additionally water as necessary.

Thirty minutes before the ham hock is ready, wash the greens thoroughly. Remove greens from the stems.  Stack the greens and roll them up. Using a cutting board and knife cut leaves into 1 inch thick strips.

Add greens, bouillon cube, onion, and sugar to the pot.  Bring water to bowl. Reduce heat to simmer and cook for 1-2 hours until greens are tender. Stir your greens often.  Add salt and pepper to taste.  Serve.

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