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Collard and Turnip Greens Recipe

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This recipe for Collard and Turnip Greens, by , is from The Wells Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvette Wells
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ham hock
3-1/2 cups water
1 lbs turnip greens
1 lbs mustard greens
1 chicken bouillon cube or chicken broth
1 medium onion, finely chopped (1 cup)
salt and pepper to taste

Directions:
Directions:
Before we start cooking the greens let get the ham hock cooking. Rinse ham hock and place in pot and cover with water. Bring water to a rolling boil. Reduce heat to just above simmer and let meat cook for 1-1/2 to 2 hours until meat is tender. Add additionally water if necessary.

While the ham hocks are cooking go ahead, cut and clean your greens. Remove greens from the stems. Place several greens in layers (stack several leaves on top of each other) and roll them up. Using a cutting board and knife cut leaves into 1 inch thick strips.

Next rinses cut greens several times in cold water to remove dirt or sand. When your ham hocks start to become tender, add the greens, bouillon cube, chopped onion, and sugar to pot. Bring water to bowl. Reduce heat to simmer and cook for 1-2 hours until greens are tender. Stir your greens often to distribute the ham hock and increase the flavor. Once your greens began to become tender add salt and pepper to taste.

Personal Notes:
Personal Notes:
Note: Grandparents always rinsed greens in sink with salt and cold water.

 

 

 

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