Soul Food Collard and Mustard Greens with Smoked Turkey
Soul Food Collard and Mustard Greens with Smoked TurkeyIf you’ve ever struggled with bitter greens, bland pot liquor, or greens that don’t bring back those Sunday dinner memories this recipe is for you.
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Calories: 180kcal
Soul Food Collard and Mustard Greens with Smoked Turkey
Equipment
- Dutch Oven
- Chef's knife
- Measuring spoons
- measuring cup
Ingredients
- 5 bunches collard greens
- 3 bunches mustard greens
- 29 oz low sodium chicken broth (or 2-14 oz cans)
- 1 smoked turkey leg
- 1 jalapeno (or 2 jalapenos)
- ½ tablespoon kosher salt (taste and add an additional 1-teaspoon if necessary)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
Instructions
- Start by boiling the smoked turkey leg. In a large pot, cover the turkey leg with water (fill it about 3 inches above the leg). You do not want a pot full of water. Once it starts boiling, reduce the heat and simmer for 1-2 hours, depending on the size of the turkey leg.
- Meanwhile, remove the tough stems from the collard and mustard greens. You can do this by cutting along the spine of the leaf, then discard the stems. Or, you can do what I do and gently pull the leaf away from the stem using your hand then discard the stems. Do the method that feels comfortable for you and is faster. Once you get into rhythm, it goes pretty fast.
- Thoroughly wash your collard and mustard greens to remove any dirt and grit. I recommend doing this repeatedly in cold water with a little salt until they're thoroughly clean. Adding a little salt to the water is a technique my grandmother used.
- When your greens are clean, stack several leaves on top of each other then cut the leaves into strips, around 2 inches wide. Set them aside.
- To the same pot with the smoked turkey leg, raise the temperature back to medium and add the chicken broth and the cut COLLARD GREENS ONLY a little at a time, until they fit. They may need to wilt down before adding more depending on the size of your pot. Cover the pot with the lid. Stir occasionally to make sure they cook evenly.
- When they begin to boil, lower the heat and let them simmer for about 1 hour and 20 minutes. Then, use a fork to taste test to check if they're nearly tender. If so, add the cut mustard greens. Cover the pot again with the lid but this time tilt the lid and let everything simmer for another 50 minutes or until perfectly tender. Use a fork to taste test for tenderness.
- If they're nice and tender, now season with kosher salt, garlic powder, and onion powder. Continue to taste test to see if you'd like to add a little more kosher salt. If so, do a little at a time - maybe start with ¼ to ½ teaspoon.
- Remove the jalapeno and discard. Then, remove the smoked turkey leg and put on a clean plate. Then, use a fork to shred the meat then sprinkle the shredded meat into the pot of greens.
- Serve them hot with your favorite protein or fried chicken and cornbread.
Video
Notes
- It's important to wash your greens repeatedly to make sure they’re clean. My grandmother always added a little salt to the water, believing it helped get rid of any bugs. Hey, she did it, so I do the same.
- When selecting your greens, avoid the pre-bagged ones. They often have too many stems and the leaves are cut too small, in my opinion. Instead buy fresh, whole greens- they'll give you the best texture and flavor.
- I recommend boiling the smoked turkey leg for 1 to 2 hours before adding the greens. This tenderizes the meat and infuses the water with that smoky flavor. You can prep this step the day before- just be sure to store the turkey leg and that flavored water together in the fridge, so you can use it later in your greens. DO NOT GET RID OF THAT FLAVORED WATER.
- When selecting your greens, be sure to choose ones that are nice and green avoid any yellow leaves. Make sure the bunch is full and the leaves are green and beautiful.
- For ease, I like to pick, wash, and cut my greens one or two days before, and I store them in large Ziploc bags in the fridge. This makes cooking day a breeze.
- Before adding your jalapeño to the pot, remove the stem and discard it. You don’t want to be hunting for it later. Then, remove the jalapeño once the greens are done cooking.
Nutrition
Calories: 180kcal | Carbohydrates: 9g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 550mg | Potassium: 589mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5993IU | Vitamin C: 44mg | Calcium: 297mg | Iron: 2mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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