Turnip Greens & Potatoes

Wash greens thoroughly, remove any grit and the large stems; chop. Place the greens in a Dutch oven or large saucepan with 1 quart of water. Cook for 30 minutes, uncovered. Drain.

Place the wilted greens back in the Dutch oven with the remaining water and the salt. Bring to a boil and cook for 30 additional minutes, uncovered. Add the sugar, bouillon cubes, ham hocks, onions, and potatoes. Cover and reduce the heat, simmering 1 hour or until greens are super tender.

Serve warm with white or cider vinegar.