INGREDIENTS:   
6 cups water
1 large ham hock,
  (about 1-1/4 pounds)
3 pounds collard greens
1 pound turnips, cubed
Pepper vinegar
 
DIRECTIONS:
In a 6-quart kettle bring
water with ham hock to a boil
(water will not cover hock)
and simmer, covered, turning
hock over halfway through
cooking, 1 hour.

While hock is simmering, remove
and discard stems and center
ribs of collard greens and cut
leaves into 1-inch pieces (or
use 3 1-pound bags pre-packaged
collards). Stir collards into
hock mixture and simmer,
partially covered, until almost
tender, about 45 minutes. Cut 
turnips into 1/2-inch cubes.
Stir turnips into collards and 
simmer, partially covered, until
turnips are tender, 12 to 15
minutes.

Season collard and turnip mixture
with salt and pepper. 

Serve collards and turnips with
pepper vinegar. 

Serves 8 to 10.
   
*Add beef or chicken bouillon cube
 to water and ham hocks if desired.