Turnip Greens Soup
from http://magnoliadays.com/

A staple of Southern cuisine, turnips greens are traditionally served with salt pork or ham hocks. The leaves are pungent and slightly bitter, especially older ones, but they become milder when cooked. Don't prepare them with aluminum cookware, as it will affect their flavor and appearance.

This soup has a hint of heat from pepper sauce. To clarify, it is the sauce made with thin hot peppers that have been brined and packed with vinegar. This type of sauce is typically served with turnip greens and other southern foods.

Turnip greens substitutes: mustard greens, kale (takes longer to cook) or Swiss chard (milder flavor)

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1 ham bone
1 cup frozen corn kernels
1 cup dried black-eyed peas
64 ounces low-sodium chicken broth
1 teaspoon fresh ground pepper
1 pound fresh turnip greens, thick stems removed and cut into strips
1 tablespoon vinegar pepper sauce, plus more for serving
Salt, if needed

Heat olive oil in a 7-quart dutch oven or soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent (about 5 minutes).

Add garlic and cook until fragrant, about 1 minute.

Add ham bone, corn, black-eyed peas, broth and pepper. Stir to combine.

Add turnip greens and increase the heat to high. The greens will wilt as it comes to a boil. Stir or toss occasionally to combine ingredients while it is coming to a boil.

Once it reaches a boil, stir in pepper sauce and reduce heat to a simmer. Cover and cook for 2½ to 3 hours, stirring occasionally.
Serve with additional pepper sauce if desired.

Makes 6 to 8 servings