Pork Hock with Braised Greens

If fresh greens - mustard, collard, turnip, beet-- are available, substitute for the frozen greens. Clean, chop and increase cooking time by about 20 minutes. Serve with white beans and cornbread.

1 fresh pork hock
2 quarts water
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, crushed
1/4 cup vinegar
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
1 (16-ounce) package frozen turnip greens, thawed
1 (16-ounce) package frozen mustard greens, thawed

In large skillet cook onion in oil over low heat, stirring occasionally, until lightly browned.

Add broth, garlic, vinegar, salt and pepper to onions. Bring to boil, stir in greens and meat from hock, reduce heat, cover and simmer 20 minutes.

Garnish with chopped green onion and tomatoes.

Makes 8 servings
Source: National Pork Board