Collard Greens w/ smoked turkey

145 mins
Serves 1
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Directions

  1. 1Wash collard greens and mustard greens with salt in cold water.
  2. 2Remove the stems from the washed greens by hand.
  3. 3Dice a bell pepper and a white onion.
  4. 4Peel and dice a turnip bottom into small pieces.
  5. 5Peel and mince fresh garlic.
  6. 6Pour olive oil into the largest heavy-bottom pot.
  7. 7Sauté the diced onion and bell pepper.
  8. 8Add the minced garlic to the pot and sauté.
  9. 9Add the smoked turkey wings to the pot.
  10. 10Add Better Than Bouillon chicken base to the pot.
  11. 11Fill the pot with water and let the meat simmer for about an hour until tender.
  12. 12Remove the tender turkey meat from the pot.
  13. 13Add half of the greens to the pot.
  14. 14Season with onion powder, garlic powder, smoked paprika, cajun seasoning, creole seasoning, red pepper flakes, and kosher salt.
  15. 15Let the greens cook down for a while.
  16. 16Add the remaining greens on top.
  17. 17Season again to build flavor.
  18. 18Shred the cooked turkey meat and add it back to the pot.
  19. 19Cover the greens and let them cook for about an hour.
  20. 20Add the diced turnip bottoms and cook for another 20-25 minutes until softened.
  21. 21Add a few capfuls of vinegar and a healthy pinch of sugar.
  22. 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.