-
1
Bring 2 quarts of water to a boil in a 6- to 8-quart wide heavy pot.
-
2
Add cabbage and simmer, covered, until tender, about 10 minutes.
-
3
Transfer cabbage with tongs to a colander reserving cooking liquid, then add half of mustard, turnip, and beet greens to cooking liquid.
-
4
Simmer uncovered, 5 minutes.
-
5
Transfer greens with tongs to colander with cabbage, then cook remaining greens in same manner and transfer to colander.
-
6
When greens are cool enough to handle, finely chop.
-
7
Add ham hocks to cooking liquid (liquid will not cover them completely) and simmer, covered, 1 hour.
-
8
Transfer with tongs to a cutting board to cool.
-
9
Transfer ham broth to a bowl, adding water if necessary to measure 5 cups liquid.
-
10
Discard skin, bones, and fat and finely chop ham.
-
11
Cook onions and garlic in butter in pot over moderate heat, stirring frequently, until golden, about 5 minutes.
-
12
Add flour and cook, stirring, 3 minutes.
-
13
Add ham broth in a slow stream, stirring constantly.
-
14
Add chopped greens, ham, thyme, and minced chile and simmer, uncovered, until greens are tender, about 8 minutes.
-
15
Gradually add spinach, stirring until wilted.
-
16
Stir in parsley, vinegar, and salt.
-
17
Serve with hot sauce and additional vinegar if desired.
