Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink ham nestled among the dark greens, is especially pretty.
•Any braising green such as kale, collards, or beet greens can be substituted for or combined with the turnip greens. Cooking times will vary.
•Dish can be made 1 day ahead and chilled.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
Step 2
Meanwhile, peel apples and cut into 1/2-inch pieces.
Step 3
Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
Step 4
Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
What to drink:
Step 5
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Recipe notes
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