Southern Mixed Greens with Collards and Turnips
With my Southern roots, I’ve been making greens long enough to know the seasoning has to be just right, and this recipe guarantees you’ll get that smoky, savory flavor every single time. I grew up watching my great-grandmother simmer greens low and slow with smoky meat until they were tender and full of flavor. This recipe keeps that same tradition alive, perfect with a slice of cornbread to soak up the pot liquor.
Servings 8 cups
Calories 140kcal
Equipment
Ingredients
- 1 smoked turkey leg or wing Mine weigh 1- 1 ½ pounds. See notes.
- 1 pound fresh collard greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1 pound turnip greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1 pound mustard greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- ½ - 1 pound fresh kale
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 2-3 garlic cloves Minced.
- 1-2 cups chicken broth You can also use water.
- 1 tablespoon Creole Seasoning Adjust to taste.
- salt and pepper to taste
Instructions
- Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the smoked turkey. Bring the water to a boil. Cook the smoked turkey for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
- While the smoked turkey cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning and the softened, tender smoked turkey. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is falling off the bone. Check on and stir the greens when necessary.
- Open the pot and remove the turkey wing/leg. Shred the meat from the wing/leg using forks and return it to the pot.
- Taste repeatedly and adjust the spices and add salt pepper as needed. Serve.
Notes
- Prep time will vary based on if you selected greens that require washing.
- Start with ½ tablespoon of Creole seasoning and adjust to taste.
- It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
- You can substitute smoked turkey for ham hocks, bacon, salt pork, or whatever you wish.
- I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
- If doubling the recipe or making more for a crowd you can double, triple the ingredients. If doubling, you can likely still use one turkey leg. For anything larger, you may consider using an additional smaller smoked turkey wing.
Nutrition
Serving: 1cup | Calories: 140kcal | Carbohydrates: 5g | Protein: 15g | Fat: 4g