Turnip Greens

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• 2 each ham hocks
  Ingredient note

  Source: 2 ham hocks
• 64 ounces unsalted chicken stock
  Ingredient note

  Source: 64 ounces unsalted chicken stock
• 1 1/2 Tablespoons garlic powder
  Ingredient note

  Source: 1 1/2 Tablespoons garlic powder
• 1 1/2 Tablespoons onion powder
  Ingredient note

  Source: 1 1/2 Tablespoons onion powder
• 1 Tablespoon seasoned salt (like Lawry’s)
  Ingredient note

  Source: 1 Tablespoon seasoned salt (like Lawry’s)
• 2 teaspoons smoked paprika
  Ingredient note

  Source: 2 teaspoons smoked paprika
• 1 teaspoon black pepper
  Ingredient note

  Source: 1 teaspoon black pepper
• 2 pounds turnip greens, stems removed and chopped (see notes below)
  Ingredient note

  Source: 2 pounds turnip greens, stems removed and chopped (see notes below)

1. In a large Dutch oven or stock pot, add the 2 ham hocks, 64 ounces unsalted chicken stock, 1 1/2 Tablespoons garlic powder, 1 1/2 Tablespoons onion powder, 1 Tablespoon seasoned salt, 2 teaspoons smoked paprika, and 1 teaspoon black pepper.
2. Bring to a boil, reduce to a simmer, reduce heat to medium-low and simmer, covered, for 1 hour.
3. Add the 2 pounds turnip greens, stems removed and chopped to the pot a little at a time, you need to wilt them in until they all fit.
4. Bring to a boil again, reduce to a simmer, and simmer covered for 1 hour until tender.
5. Take the ham hock out of the pot and pick as much meat off the bone as you would like.
6. Add the meat back to the pot, stir to combine, taste, and adjust seasoning if needed. Note: Personally, I like to sprinkle a little Texas Pete pepper sauce on my greens.