| 1 | Lb. | Ham hocks |
| 7 | Cups | Water |
| 1 | Bunch | Fresh turnip greens (about 5 lbs.) |
| 1 | Bunch | Collard greens (about 5 lbs.) |
| 1 | Tsp. | Salt |
| 1 | Tsp. | Sugar |
| 1 | Small | Whole red pepper |
| Pepper sauce (optional) | ||
Combine ham hocks and water in a large dutch oven; bring to a boil. Cover, reduce heat and simmer for 1 hour or until meat is tender. Cut turnips from greens; reserve for other uses or quarter them and cook in with greens. Remove stems from turnip greens. Wash turnip and collard greens thoroughly. Drain and tear into bit size pieces. Add greens, salt, sugar and red pepper to ham hocks; bring to a boil. Cover greens, reduce heat and simmer 1 to 11/2 hours or until greens are tender. Remove and discard red pepper. Serve with pepper sauce, if desired.
YIELD: 10-12 Servings