Turnip Greens with Ham Hocks

Southern braised greens are the backbone of American-South cooking — slow-cooked with a smoked ham hock until the leaves are silky and the pot liquor (the deeply flavoured cooking broth) is as prized as the greens themselves. Turnip greens are slightly more bitter and assertive than collards, which makes them perfect partners for the smokiness of pork. This is heirloom food, tied to the history of the American South.

Serves: 6

Ingredients

• 2 smoked ham hocks (about 1 kg / 2.2 lb total)
• 1.5 kg (3.3 lb) fresh turnip greens (or collard greens), stems removed, leaves torn
• 1 medium onion, diced
• 4 cloves garlic, sliced
• 1.5 litres (6 cups) chicken stock or water
• 2 tbsp (30 ml) apple cider vinegar, plus more to finish
• 1 tsp (5 g) red pepper flakes
• 1 tsp (5 g) sugar
• Salt and black pepper
• Hot sauce, to serve
• Cornbread, to serve

Instructions

1. Place the ham hocks in a large, heavy pot with the stock. Bring to a boil, skimming any foam. Reduce heat and simmer for 1.5 hours until the meat is beginning to pull from the bone.
2. Add the onion, garlic, red pepper flakes, and sugar. Cook for 10 minutes.
3. Slow cooker method: Alternatively, after browning, transfer to a slow cooker with the greens, cover, and cook on LOW for 6-7 hours.
4. Add the greens in large handfuls, stirring each batch down as it wilts. The pot will seem very full — this is normal. Add the apple cider vinegar.
5. Simmer uncovered for 45-60 minutes on the stovetop (or continue in the slow cooker) until the greens are completely tender, deep olive-green, and saturated with the smoky broth.
6. Remove the ham hocks. Pull the meat from the bone, discard skin and bone, and return the meat to the pot.
7. Season with salt, pepper, and an extra splash of vinegar. Serve in deep bowls with a ladle of the pot liquor, hot sauce, and cornbread.

Cook's Notes: Never discard the pot liquor — it is extraordinarily good for dipping cornbread, or as a base for bean soup. The greens can be cooked a day ahead and reheated gently. Turnip roots can be diced and cooked alongside the greens.