Collard Greens and Turnips with Ham Hock and Pepper Vinegar
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 to 10
- 6 cups water
- 1 large ham hock (about 1 1/4 pounds)
- 3 pounds collard greens
- 1‚ pounds turnips
- accompaniment: pepper vinegar
- Carbohydrate 10 g(3%)
- Cholesterol 31 mg(10%)
- Fat 6 g(9%)
- Fiber 6 g(25%)
- Protein 15 g(31%)
- Saturated Fat 2 g(8%)
- Sodium 471 mg(20%)
- Calories 146
Preparation 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. While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving. Serve collards and turnips with pepper vinegar.
