Ingredients:

  • 1 large smoked Ham Hock (about 1.5 lbs / 680g)
  • 2 Tbsp Olive Oil or Bacon Fat
  • 1 large Yellow Onion, diced
  • 2 medium Celery Stalks, diced
  • 2 medium Carrots, peeled and diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 2 whole Bay Leaves
  • 6 cups Chicken or Vegetable Stock
  • 2 cups Water
  • 1/2 tsp freshly cracked Black Pepper
  • 1 lb (450g) Yukon Gold or Russet Potatoes, peeled and cut into 3/4-inch cubes
  • 1 large bunch Turnip Greens (about 10 oz / 280g), tough stems removed and coarsely chopped
  • 1 Tbsp Apple Cider Vinegar
  • Salt, to taste (use cautiously)

Instructions:

  1. Sear the ham hock lightly on all sides in a large Dutch Oven or heavy-bottomed stockpot over medium-high heat. Remove and set aside.
  2. Lower heat to medium. Add oil/fat. Sauté the diced onion, celery, and carrots until softened (about 8 minutes). Add minced garlic and thyme; cook for 1 minute until fragrant.
  3. Return the ham hock to the pot. Add the stock, water, bay leaves, and black pepper. Bring to a boil, then immediately reduce heat to a gentle simmer.
  4. Cover the pot partially and simmer for 90 minutes to allow the meat to become tender and the flavours to meld.
  5. Remove the ham hock with a slotted spoon. Once cool enough to handle, shred all the meat, discarding skin, excess fat, and bone. Return the shredded meat to the pot.
  6. Add the cubed potatoes to the simmering broth. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  7. Stir in the chopped turnip greens. Simmer until the greens are tender, about 10 minutes.
  8. Remove the bay leaves. Stir in the apple cider vinegar. Taste the soup and add salt only if necessary.
  9. Ladle the soup hot into bowls, ensuring each serving gets plenty of meat and greens.