This is a Southern Staple for many Southerners. We had greens often when I was growing up, almost always with Corn Bread. I had to pay special attention so I could list the measurements, when making these today, as I do not usually use a recipe. I am posting this recipe especially for Stephanie K. here at JAP, and any one else that might want to try a different spin on a Southern favorite. This is my spin on the recipe, but there are many others also. I even added the turnip bottoms. You can mix varieties together as I did or just make one type at a time. Hope you find this recipe enjoyable.
Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.
Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.
Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.
Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.