Southern Greens and Pot Likker
1 ham hock or 4 strips of bacon, diced, or 2 ounces diced salt pork
1 pound turnip, mustard or collard greens
1/2 teaspoon dried red pepper flakes
3 hard-boiled eggs, sliced or quartered
In a large pot combine ham hock and water. Bring to a boil. Cover, reduce heat and simmer about 30 minutes, adding water as needed to maintain 2 cups. If using bacon or salt pork, fry in the pot until crisp. Remove bacon or salt pork from the drippings. Add water to the rendered fat.
While ham hock cooks, wash the greens, removing stems and discolored leaves. Tear greens into pieces.
Skim fat from the ham hock liquid. Remove the hocks and cut meat into small pieces. Discard the skin and bones. Return meat to the liquid and add the dried pepper flakes. Place greens in the pot. Cover and simmer over low heat for 25 to 35 minutes. Garnish with eggs. Serve with pepper sauce or vinegar. Pot likker is excellent spooned over cornbread.