On Mon 05 Sep 2005 06:10:46a, jmcquown wrote in rec.food.cooking:

> nancree wrote:
>> Hi, Jill,
>> You said you were making a pot of turnip greens. Would you tell us
>> how you make them? I'm interested in cooking greens.

Ham Hocks and Greens

2 or more smoked ham hocks (depends on how much meat you want)
turnip greens (preferable with the turnips)
mustard greens
whole black peppercorns

Begin by cooking the ham hocks in water to cover, along with the
peppercorns, for at least a couple of hours, or until the meat can easily
be pulled from the bone. This may be done ahead or the day before. Allow
hocks to cool in the liquid, then remove meat from bones and set aside,
covered in some of the liquid. Reserve at least a cup or two of the
remaining liquid.

Skim a couple of tablespoons of fat from the cooking liquid and put in a
large pot. Thoroughly wash turnip and mustard greens and add to the pot
with just the water clinging to the leaves. Cook over medium heat until
greens are tender. Check for enough liquid while cooking and if needed,
add some of the reserved liquid form the ham hocks. You may add additional
liquid, too, if you want "pot likker".

Note: I like the combination of turnip and mustard greens, although either
can be cooked this way on their own. Collard greens may also be prepared
this way, but are much tougher and require longer cooking. They are also
more bitter.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.