Pork Hock with Braised Greens
Serve this Southern comfort food with white beans and cornbread. If fresh greens—mustard, collard, turnip, beets are available, substitute for the frozen greens. Clean, chop and increase cooking time by about 20 minutes.
1 fresh pork hock
2 quarts water
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, crushed
1/4 cup white distilled vinegar
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
1 (16-ounce) package frozen turnip greens, thawed
1 (16-ounce) package frozen mustard greens, thawed
- In large skillet cook onion in oil over low heat, stirring occasionally, until lightly browned.
- Add broth, garlic, vinegar, salt and pepper to onions. Bring to boil, stir in greens and meat from hock, reduce heat, cover and simmer 20 minutes.
- Garnish with chopped green onion and tomatoes, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.