Southern Greens

How one cooks greens says much about where and how a Southerner grew up. Seasoning, length of cooking time and how to tenderize older greens are often points of debate. Here, the Yankee food writer Amanda Hesser traveled to Georgia and brought back a version that combines the bite of mustard greens with the vegetal heartiness of collards and gives them both depth with ham hocks. Her trick for melding the flavors is a bit of sugar, which is a nice

Ingredients

• Salt
• 2 pounds turnip greens, stems removed
• 2 pounds mustard greens, stems removed
• 2 to 3 pounds smoked ham hocks
• 2 tablespoons vegetable shortening
• 3 tablespoons sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    466 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 47 grams protein; 115 milligrams cholesterol; 1894 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. In a large pot, bring 3 quarts water to a full boil. Season lightly with salt. Gradually add greens in batches, allowing each batch to wilt before adding the next. Add ham hocks, shortening and sugar, and stir well.
2. Reduce heat to medium-low. Cover pot partway, and cook at a lively simmer for 3 hours. Stir occasionally. By the end of cooking, there should be little liquid left in pot. Add salt to taste. Remove ham hocks. Pick out ham, and return to pot; discard bones. Serve hot.

3 hours 15 minutes