INGREDIENTS
- 4 lbs Collard Greens, washed and chopped
- 2 lbs Turnip Greens, washed and chopped
- 2 Onions, chopped
- 2 tbsp Minced Garlic
- 1 Ham Hock
- 4 cups Water
- 2 tsp Chicken Bouillon
- Salt and Pepper to taste
DIRECTIONS
- Wash collard and turnip greens thoroughly, removing tough stems. Chop into bite-sized pieces.
- In a large pot, combine ham hock, 4 cups of water, and chicken bouillon.
- Boil, then simmer for 30-45 minutes to infuse the broth with smoky goodness.
- In a skillet, sauté chopped onions and minced garlic until onions are translucent.
- Add greens to the pot in batches, allowing them to wilt.
- Strain broth from the ham hock into the pot, adding the ham hock for flavor.
- Cover and simmer for 1.5 to 2 hours, stirring occasionally until greens are tender.
- Taste and adjust seasoning as needed.
- Remove ham hock, shred it, and serve over the greens.