Up until a couple of years ago, I hated greens. Just though they were the nastiest, bitterest thing I had ever tasted. But I had one co-worker who made them for a potluck, and people were fighting to be able to get to them before they were gone – the co-worker asked me if I was going to have any before they were gone, and I explained to her that I never really liked greens. She convinced me to try hers. I was converted. Turns out I (or whoever was making them for me) was cooking them wrong, and that’s why they were nasty. So I got the recipe from my coworker. The secret lies in letting the ham hocks cook for hours before you even put the greens in. When you do, you’re rewarded with rich, meaty flavor incorporated throughout the greens. This recipe is unchanged from hers. I made mine with a combination of greens that I got in my CSA box.
Greens (Soul Food Style)
Several bunches of greens (collards, mustard, turnip, kale, whatever), stems removed, cleaned, and sliced
2 ham hocks or shanks
1 onions, sliced
Splash of vinegar
Hot sauce, to taste
In a large pot of water, cook hocks for several hours, or until the meat starts falling off the bones. Throw in greens, onions, vinegar and hot sauce, and simmer until tender. Serve with additional hot sauce if desired.