Turnip Greens with Country Ham Hocks

Donna Brown


Turnip greens, mustard greens, German mustard, the list goes on, they are all so good. I cook them the way my mother and her mother (and probably before them)cooked them.

pinch tips: How to Shuck, Cook, and Cut Corn



Stove Top


turnip greens
3 - 4 country ham hocks
pinch of nutmeg
salt, to taste

Directions Step-By-Step

Soak greens for a few minutes in salted water. Wash greens thoroughly, breaking off stem thru the middle of the leaf. I run them thru several washings, until the water runs clear. Add greens to a large stockpot filled with water. Parboil (boil without seasonings) for about 5 minutes. Drain off water and cover with fresh water. Add ham hocks. They will be salty, so wait until they cook for a while to see if more salt is needed. (If you don't have access to country ham hocks, use smoked ham hocks, salt pork or other seasoning meat of your choice, but country ham hocks are great). Add pinch of nutmeg to enhance flavor. Bring pot to boiling again and turn heat down to a low boil. I cook them on the low boil for 2 - 3 hours, until tender. You can remove the ham from the hock and add to greens to serve.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American