Mixed Greens with Collards and Turnips
Ingredients
The greens
-
1
pound
fresh collard greens
-
1
pound
turnip greens
-
1
pound
mustard greens
-
½ - 1
pound
fresh kale
The meat
-
1
leg or wing
smoked turkey
The aromatics
-
1
cup
chopped white onions
-
2-3
cloves
garlic
The liquids and seasonings
-
1-2
cups
chicken broth
-
1
tablespoon
Creole Seasoning
-
1
teaspoon
olive oil
-
to taste
salt and pepper
Instructions
- Cook the smoked turkey in a pot with enough water to cover it for 45 minutes to an hour until tender.
- Wash the greens thoroughly in water and remove the stems, slicing the leaves into smaller pieces.
- Heat olive oil in a large pot or Dutch oven and sauté the onions and garlic until translucent.
- Deglaze the pot with chicken broth and begin adding the greens in batches, allowing them to wilt.
- Add the Creole seasoning and the cooked smoked turkey to the pot, bringing it to a boil.
- Cover the pot and reduce the heat to medium, cooking for about 2 hours or until the greens are tender.
- Remove the turkey, shred the meat, and return it to the pot, adjusting seasoning to taste before serving.
Nutrition Facts (estimated)
Servings
8 cups
Calories
140
Total fat
4g
Total carbohydrates
5g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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