Directions
- 1Wash collard greens and mustard greens with salt in cold water.
- 2Remove the stems from the washed greens by hand.
- 3Dice a bell pepper and a white onion.
- 4Peel and dice a turnip bottom into small pieces.
- 5Peel and mince fresh garlic.
- 6Pour olive oil into the largest heavy-bottom pot.
- 7Sauté the diced onion and bell pepper.
- 8Add the minced garlic to the pot and sauté.
- 9Add the smoked turkey wings to the pot.
- 10Add Better Than Bouillon chicken base to the pot.
- 11Fill the pot with water and let the meat simmer for about an hour until tender.
- 12Remove the tender turkey meat from the pot.
- 13Add half of the greens to the pot.
- 14Season with onion powder, garlic powder, smoked paprika, cajun seasoning, creole seasoning, red pepper flakes, and kosher salt.
- 15Let the greens cook down for a while.
- 16Add the remaining greens on top.
- 17Season again to build flavor.
- 18Shred the cooked turkey meat and add it back to the pot.
- 19Cover the greens and let them cook for about an hour.
- 20Add the diced turnip bottoms and cook for another 20-25 minutes until softened.
- 21Add a few capfuls of vinegar and a healthy pinch of sugar.
- 22Stir everything together and serve with cornbread.
Ingredients
- collard greens
- mustard greens
- salt
- bell pepper
- white onion
- turnip bottom
- fresh garlic
- olive oil
- smoked turkey wings
- Better Than Bouillon chicken base
- water
- onion powder
- garlic powder
- smoked paprika
- cajun seasoning
- creole seasoning
- red pepper flakes
- kosher salt
- capfuls vinegar
- pinch sugar
Equipment
large bowlknifecutting boardlargest heavy-bottom pottongs
Tips
- Mix collard and mustard greens as grandmas used to do.
- Wash greens in the sink with salt and cold water to remove dirt.
- Remove the stem from the greens by pulling it off with your hands.
- The turnip bottom and rutabaga are similar and can be used interchangeably; they are slightly sweet and peppery.
- The turkey meat will create its own stock, so no extra stock is needed.
- Add vinegar and sugar to soften greens and cut through any bitter taste.
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