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These easy mixed vegetables are cooked with pork hocks, just a little vinegar, and seasonings. Use collard vegetables and turnip vegetables within this recipe.
Ingredients
- 2 pork hocks
- 2 cups water
- 2 pounds collard vegetables
- 1 pound turnip vegetables
- 3 cups beef broth
- 1 tablespoon cider vinegar
- 1 teaspoon granulated sugar
- 1/8 teaspoon coarsely ground pepper
- 1/8 teaspoon crushed red pepper, in order to taste
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Preparation
Inside a large kettle or Nederlander oven, bring pork hocks and water to some boil over high temperature. Lessen the heat to medium-low and simmer, covered, for one hour.
Immerse vegetables inside a sink filled with water and wash well to get rid of sand and grit. Lift out, drain water, fill sink, and repeat the process a couple of occasions. Eliminate the thickest a part of stems and coarsely chop the vegetables.
Boost the heat underneath the hocks to medium-high add about 1/three of the vegetables towards the pot.
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Cover, and prepare for around a few minutes, until wilted. Add remaining vegetables in 2 more batches, until all of the vegetables squeeze into the pot.
Stir within the beef broth, vinegar, sugar, pepper, and red pepper flakes provide a boil. Lessen the heat to medium-low and canopy partly. Prepare, stirring from time to time, before the vegetables are tender, about one hour.
Remove pork hocks and cut meat from bones. Dice and add to the vegetables. Utilizing a slotted spoon, transfer to some serving bowl. If preferred, pass the juices (also referred to as pot liquor) for dipping cornbread.
Serves 6.