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Southern greens
Ingredients
4 cups of water
1 cup of chopped onion
2 small to med sized ham hocks
1kg of greens – typically collard, turnip or mustard greens, (warrigal greens, kale and even dandelion will work), washed and drained with stems removed
Tabasco
Malt vinegar (optional)
Preparation
Add water, onion and ham hocks to stockpot and bring to the boil.
Add greens and return to the boil.
Reduce heat, cover and simmer for 2 hours.
Drain, remove ham hocks and cut meat off bone into bite size pieces.
Add meat chunks to the greens. Add dash of Tabasco and/or malt vinegar to your liking.
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