Collard greens and turnips with ham hock and pepper vinegar from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttermilk scallion skillet corn bread; Roasted honey-glazed spareribs; Candied sweet-potato purée; Pickled black-eyed peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ldtrieb on January 16, 2015

    Wonderful sweet young turnips, greens and collards. I did add a cut up onion which I sauteed with the bacon which I used instead of the ham hock. Served over stone ground grits and some leftover chicken. Great dinner for a cold evening.

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