Chef Adrian Miller, Soul Food Scholar
Makes 8 servings
2 smoked ham hocks or smoked turkey leg or wings (about 1 pound)
1 1/2 pounds turnip greens
1 1/2 pounds mustard greens
1 tablespoon granulated garlic or 2 minced garlic cloves
1 medium onion, chopped
Pinch of crushed red pepper flakes
Pinch of baking soda
Pinch of sugar
Pinch of salt
1. Rinse the hocks, leg or wings, place them in a large pot, and cover with water. Bring to a boil and cook until the meat is tender and the cooking liquid is flavorful, 20 to 30 minutes. Set aside the hocks, leg or wings.
2. Meanwhile, remove and discard the tough stems from the greens. Cut or tear the leaves into large, bite-sized pieces. Fill a clean sink or very large bowl with cold water. Add the leaves and gently swish them in the water to remove any dirt or grit. Lift the leaves out of the water and add them to the hot ham stock, stirring gently until they wilt and are submerged.
3. Stir in the onion, pepper flakes, baking soda, sugar, and salt.
4. Simmer until the greens are tender, about 30 minutes. Check the seasoning and serve hot. If desired, cut the smoked turkey into bite-sized pieces and mix with the greens. Otherwise, compost or discard the meat.