Ingredients:

Instructions:

  1. Heat a large, heavy-bottomed Dutch Oven over medium-high heat. Brown the ham hock aggressively on all sides (about 5-7 minutes total). Remove the hock and set it aside.
  2. Reduce heat to medium. Add the chopped onion to the rendered fat and sauté until softened, about 5 minutes. Add the garlic and red pepper flakes; cook until fragrant (about 1 minute).
  3. Return the ham hock to the pot. Add the broth/water, vinegar, initial salt, and black pepper. Bring the mixture to a gentle boil, then immediately reduce heat to the lowest simmer possible.
  4. Cover the pot loosely and simmer for 1.5 hours. The liquid should barely bubble.
  5. Remove the ham hock briefly to shred the meat once tender. Return the shredded meat (discarding excess skin/fat, if desired) to the pot. Add the washed and chopped turnip greens in batches, pushing them down until they submerge.
  6. Bring the liquid back to a gentle simmer. Cook for another 45 minutes to 1 hour, or until the greens are deeply tender and wilted.
  7. Taste the potlikker. Adjust seasoning by adding more salt, pepper, or vinegar as needed. If the flavour is too sharp, stir in the optional pinch of sugar.
  8. Serve hot, ensuring each portion receives a generous ladle of the rich potlikker.