Mixed Greens With Fresh Pork Hock Recipe

2 quarts water
1 fresh pork hock
2 garlic cloves, crushed
1/4 cup vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 tablespoon vegetable oil
1 cup chopped onion
16-oz. pkg. frozen turnip greens, thawed
16-oz. pkg. frozen mustard greens, thawed

In 2-quart saucepan, combine water and pork hock. Bring to a boil; reduce heat. Cover; simmer 1-2 hours, or until tender. Remove hock and chill broth until fat can be spooned off surface. Discard fat. Remove meat from hock, trimming any fat.

In a 4-quart Dutch oven, cook onion in oil over low heat, stirring occasionally, until lightly browned. In blender jar, combine 1/4 cup broth, garlic, vinegar, salt and red pepper. Blend until garlic is minced. Add garlic/broth mixture and remaining broth to hot onions; bring to a boil. Reduce heat; stir in greens and remaining meat from hock. Return to boil; reduce heat; cover. Simmer 25-35 minutes. Serve with chopped green onions and tomato, if desired. Makes 8 servings.