As we start another year of cooking and chatting together, it’s time to reflect a bit on the lifestyles we choose and the food we prepare for ourselves and others. 

You’ve heard me many times talk about this little patch of heaven that we’re blessed to call home. Nothing fancy, rather plain really. 

We built the home we live in decades ago. It overlooks the east fork of the little Miami river here in southwestern Ohio. 

Part of our field and vegetable garden is right next to our neighbor’s pasture where their Highland cattle and sheep reside. Each morning when I walk alongside the vegetable garden to unlock the gate to the chicken pen to let our “girls” out, I’m greeted with 3 serene, soft gazes from their bull and cows. 

I thought you’d like to see a photo of the trio, so I’m sharing one here.

And oh, about the food. Starting out the new year with a pot of greens (and maybe black eyed peas) is a tradition held dear by a lot of folks.

What is it about a pot of collard and turnip greens slowly simmering in broth with a couple of ham hocks (or smoked turkey legs), onions, a good amount of garlic, some salt, maybe a pinch of sugar, and pepper – black or red – along with a nice hit of cider vinegar that evokes such simple satisfaction? 

First, it’s about eating food that’s beyond yummy. Add to that the trend of eating high fiber plant food and including pre/probiotics in the mix. 

These southern style greens check all the boxes: prebiotics with the onions, garlic. Prebiotics act as food for probiotics, that beneficial gut bacteria. 

Cider vinegar has both prebiotics and probiotics so you’re good there. 

The greens provide both fiber and protein.  

Ham hocks add that smoky, meaty element. 

So go ahead and take the time to fix a pot of greens. Any extra just drop off at my kitchen door…

Southern style collard greens with turnip greens and ham hocks

You can go with all collards if you like. The turnip greens have more of a bite.

Ingredients

2 nice smoked ham hocks or smoked turkey legs

2 good cups onions, finely chopped

1 generous tablespoon garlic, minced

10-12 cups chicken broth

3 pounds or so collard greens, trimmed

Turnip greens, trimmed – as many as you like (opt)

1/3 to 1/2 cup cider vinegar plus more for passing

Salt and pepper (black or red) to taste

Sugar – just a bit, to taste

Instructions

Put ham hocks, onions, garlic and broth in large pot.

Bring to a boil, then lower to a simmer and cook, covered if you like, until meat falls off bone, 1-2 hours. For turkey legs, count on about 1 hour or so.

Add greens, vinegar and salt and pepper. Cook until tender, but not mushy, about 1-1/2 to 2 hours.
Pull meat from bones and shred. Add back to pot. 

Adjust seasonings, adding sugar if you like.

Make sure to serve with some of the “pot liquor”/broth ladled into bowls.

Pass the vinegar!