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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

  • collard greens
  • mustard greens
  • nutmeg
  • onions
  • turnip greens
  • jalapeño chiles
  • cane syrup
  • smoked ham hocks

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Notes about this recipe

  • 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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