Collard Greens and Turnips with Ham Hock and Pepper Vinegar

1. 1

   In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.

2. 2

   While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces.

3. 3

   Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes.

4. 4

   Cut turnips into 1/2-inch cubes.

5. 5

   Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes.

6. 6

   Season collard and turnip mixture with salt and pepper.

7. 7

   Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered.

8. 8

   Reheat collards and turnips before serving.

9. 9

   Serve collards and turnips with pepper vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.