Turnip Greens and Pot Liquor

1 pound of ham hocks
4 cups of cold water
1/2 teaspoon of crushed red peppers
1 teaspoon of salt
1/4 teaspoon of fresh ground pepper
3 pounds of turnip greens
1 tablespoon of vinegar
sliced hard boiled eggs, optional
sliced green onions, optional   

Instructions:

Cover the ham hock with the cold water. Add the crushed red peppers, salt and pepper. Bring it to a boil and simmer, covered for 1 hour. Wash the turnip greens well, discarding the stems and yellow leaves. Add the turnip greens to the pot liquor, cover and simmer for 1 hour longer. Remove the cover during the last 15 minutes of cooking. Drain the greens, reserving the pot liquor and meat. Chop the greens, taste and adjust the seasonings to your desired level. Place the greens in a serving dish, garnish with the meat from the pot liquor, sliced hard boiled eggs and sliced green onions if desired. Pour the pot liquor over the dish or serve it separately with a corn bread.