Greens

Fill an 8‑quart pot with about 1½‑inches of water. Rinse the ham hocks, and put them in the pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes to an hour. Meanwhile, fill a sink with water to wash and soak the greens. Peel and dice the turnips (if desired).

Remove the ham hocks. Stuff the greens and turnips into the pot and cover. Pick the meat from the ham hocks and add back to the pot, discarding the rest. As the greens cook down, add salt and pepper to taste. The greens should remain covered on a low simmer for at least 2 hours. Serve with pepper vinegar.