Place 2 rinsed smoke ham hocks (add more if preferred) in large saucepan or dutch oven. Cover with water.
Cover saucepan or dutch oven with lid. Simmer over low-medium heat for 1 hour.
While meat is boiling, clean kitchen sink with warm soapy water. Rinse thoroughly.
Or, use two large bowls. One for washing turnip greens. One for rinsing.
Fill clean sink or large bowl with water until 1/2 full. Pour in 1/4 cup of salt. Add turnip greens. Thoroughly wash. Thoroughly rinse. Wash and rinse again.
If using bunches, remove thick part of stems from each leaf before tearing into small pieces. If using chopped/bagged turnip greens, remove small pieces of stalks. Do this before or after washing.
Carefully place clean turnip greens in large saucepan or dutch oven with smoked ham hocks. Press down with a large spoon.
Place 1/2 teaspoon of salt in a cup of water. Pour over turnip greens. Add more water to cover them.
Place lid on saucepan or dutch oven. Simmer over low-medium heat. After 15 minutes, stir and flip meat over.
After 45 minutes, taste a sample. If bitter, add 2 teaspoons of sugar (optional). If desired, add more water and continue cooking 30 minutes to 1 hour OR until satisfied with taste and texture (should be easy to chew).
SMOKED NECK BONES Place 3 pieces (or more if preferred) in a large saucepan or dutch oven. Cover with water. Simmer 15 minutes. Add prepared greens. Continue with cooking instructions. SMOKED TURKEY NECKS Slice 3 turkey necks (or more if desired) in half. Place in a large saucepan or dutch oven. Cover with water. Simmer 1 hour minutes. Add prepared greens. Continue with instructions.