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Arnold’s Southern Greens


2 pieces applewood smoked bacon, chopped and cooked

3 tablespoons rendered bacon fat

1 medium yellow onion, chopped

1 (8-12 ounce) ham hock 

6-10 cups water

1 turnip bulb, chopped

1 teaspoon red pepper flakes

2 teaspoons freshly ground black pepper

4 tablespoons prepared horseradish

4 tablespoons ham base

1 tablespoon salt

3 tablespoons sugar

1 pound collard greens, washed, stemmed, and chopped

1 pound turnip greens, washed, stemmed, and chopped


To a large stockpot over medium heat, add bacon, rendered fat, onion, and ham hock. Sauté until onions are translucent, about 5 to 6 minutes. Add 6 cups water and remaining ingredients except greens, and whisk together. Add greens and partially cover pot with lid. Cook until tender, stirring occasionally, about 45 minutes to 1 hour. If necessary, add more water as you go and taste for seasoning. (The longer you cook the greens, the more flavor they will have.)
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