Chef notes
These authentic mustard greens are slowly braised in a savory smoked turkey flavored pot liquor until it becomes the soul food meal dreams are made of. They are tender, acidic yet sweet, smoky and slightly spiced. Is there a better way to get your veggies in? I think not.
Technique tip: To pick wonderful greens at your local grocery store or farmer's market, be sure to pay close attention to the leaves. They shouldn't be too tough. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.
Ingredients
- 5 medium bunches mustard greens
- 1 extra-large smoked turkey wing
- 3 tablespoons granulated sugar
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1/2-1 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup finely chopped onion
Preparation
1.Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once, resulting in medium-size pieces.
2.Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
3.Next, add the turkey to a large pot along with enough water to fully submerge the turkey, then cover with a lid. Cook over medium-high heat for about 45 minutes, or until turkey is almost tender.
4.Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water, or enough to just barely cover greens to the pot. This will become your pot liquor.
5.Add all ingredients to the pot and cook while covered for about an hour, or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.
