Ingredients:
2 lb mustard greens
2 quarts chicken or turkey stock
4 cloves garlic, sliced
3 smoked turkey legs
2 habanero peppers, seeded, stemmed and sliced
2 onions, diced
2 bay leaves
1/2 cup apple cider vinegar
2 tablespoons sugar
2 tablespoons canola oil
1 teaspoon dried thyme
1/4 teaspoon salt
Directions:
First, remove the stems from the greens and tear them into small pieces. Rinse thoroughly. I suggest rinsing then running them through a salad spinner because they are often quite sandy.
In a large (at least 8 quart) pot, heat the oil. Saute the onions, garlic, peppers, thyme and bay leaves until just golden, about 10 minutes. Add the broth, turkey legs, salt, pepper and sugar. Bring to a boil, skimming off anything that rises to the surface. Reduce heat and simmer 1 hour. Remove the turkey legs and pick off all of the meat. Reserve the meat, discard the bones.
Add the greens, return to a boil. Stir so all of the greens are coated in broth and starting to wilt. Reduce heat and simmer about 30 minutes, adding the turkey back in during the last 5 minutes of cooking time. Serve hot with crusty bread for sopping up the juices.
Yield: approximately 10 servings
2 lb mustard greens
2 quarts chicken or turkey stock
4 cloves garlic, sliced
3 smoked turkey legs
2 habanero peppers, seeded, stemmed and sliced
2 onions, diced
2 bay leaves
1/2 cup apple cider vinegar
2 tablespoons sugar
2 tablespoons canola oil
1 teaspoon dried thyme
1/4 teaspoon salt
Directions:
First, remove the stems from the greens and tear them into small pieces. Rinse thoroughly. I suggest rinsing then running them through a salad spinner because they are often quite sandy.
In a large (at least 8 quart) pot, heat the oil. Saute the onions, garlic, peppers, thyme and bay leaves until just golden, about 10 minutes. Add the broth, turkey legs, salt, pepper and sugar. Bring to a boil, skimming off anything that rises to the surface. Reduce heat and simmer 1 hour. Remove the turkey legs and pick off all of the meat. Reserve the meat, discard the bones.
Add the greens, return to a boil. Stir so all of the greens are coated in broth and starting to wilt. Reduce heat and simmer about 30 minutes, adding the turkey back in during the last 5 minutes of cooking time. Serve hot with crusty bread for sopping up the juices.
Yield: approximately 10 servings
This looks delicious, a nice change from my usual Greek version of mustard greens (boil and dress with olive oil and fresh lemon juice).
ReplyDeleteGreens are so healthy but I've gotten a little bored with them, so I definitely have to try this. Great recipe!
Sounds good with the turkey and who can resist a mess o'greens. Not I.
ReplyDeleteNice and tasty - don't cook with mustard greens very much.
ReplyDeleteI love greens, any kind of greens! But pork is still the seasoning of choice for me. :D
ReplyDeletei love mustard greens and that meat looks so good and meaty and red. gosh i'm hungry.
ReplyDeleteGreat combo! Love the cider vinegar to balance out the richness.
ReplyDeleteRachael,
ReplyDeleteThis was absolutely delicious. I haven't made greens for awhile, and all it took was your post to get me going. Thanks for sharing this great recipe....
"Doc"
This looks and sounds great! Can this be used with any kind of green? I get more chard, beet and turnip greens than mustard greens. Also, do you have more recipes for greens? Especially for men who don't normally eat any veggies but carrots and corn? (aka my husband :).
ReplyDeleteyounghomemaker-Any sort of green would work fine here. I don't have too many greens recipes but if you do a search using the box on the right side some should come up.
ReplyDelete