Mess o' greens with ham hocks and jalapeños from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 85) by Asha Gomez and Martha Hall Foose

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Accompaniments: Country captain with lemon relish; Black cardamom smothered pork chops

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

  • TrishaCP on November 28, 2019

    Based on prior reviews, I halved the amount of vinegar and just added to taste when serving. These are really good greens. I made them with a combination of collards, turnip greens, mustard greens, and kale.

  • runoutofshelves on July 28, 2019

    This was divine. Bought some collard greens. I had never cooked them before. Cooked them with a smoked trotter, and one tablespoon of grated palm sugar and one tablespoon of rice wine vinegar. They are fantastic and I can see what all the fuss is about. Had them with ribs and dirty rice and plantains and avocado.

  • imaluckyducky on April 17, 2017

    Doubled the recipe, which entailed 1 cup of rice vinegar and 4 cups of water. I ended up having to remove half of the cooking liquid after 2 hours and replace it with chicken stock because, while I like a good tang, this was a bit much. Shame, because doing so got rid of some of the piggy goodness from the hocks. Will tinker with the recipe, as the kiddo inhaled the first bowl and demanded more.

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