Ingredients:

Instructions:

  1. Thoroughly wash the turnip greens multiple times to remove all grit. Coarsely chop the greens into manageable pieces (about 1-inch strips).
  2. In a large Dutch oven over medium heat, brown the smoked ham hock/salt pork on all sides until slightly rendered (about 5-7 minutes). Remove the pork and set aside, leaving the rendered fat behind.
  3. Add the chopped onion to the rendered fat and cook until softened and translucent (about 5 minutes). Add the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  4. Add the chopped turnip greens to the pot. Stir until they wilt slightly.
  5. Return the ham hock to the pot. Pour in the stock until the greens are mostly submerged. Season with black pepper. Bring the liquid to a boil, then immediately reduce the heat to a very low simmer.
  6. Cover the pot partially and simmer gently for 1.5 to 2 hours, or until the greens are fork-tender and the meat is easily shredded. Stir occasionally.
  7. Remove the ham hock, shred the meat, discarding the bone and excess fat/skin, and return the meat to the pot. Stir in the apple cider vinegar and optional brown sugar. Taste the broth and adjust seasoning if necessary.
  8. Serve hot, ensuring everyone gets a good helping of the seasoned broth and shredded meat. Best served with cornbread.