Best Damn Greens Ever – southern style greens medley made with smoked turkey collard greens, mustard greens and turnip greens
The Difference between Collard, Turnip & Mustard Greens
Collard Greens: Wide leaves and thick stalk with the bitter flavor.
Turnip Greens: Slightly sweeter with tender leaves.
Mustard Greens: Thinner texture, ruffled leaves with peppery taste
Clean Yo Greens
Don’t skip this step. I repeat, don’t skip this step. It is so imperative that you make sure that you are diligent about cleaning your greens. And if you are buying them by the bunch vs the pre-cut bag then I would recommend you clean them 2-3 times.
Simply fill up a clean sink with water, submerge your greens in the water and inspect leaves for dirt and bugs. Repeat. The last thing you want is to have little critters floating around your bowl.
How To Cut Greens
Where’s the Meat
Smoked meats are traditionally used in southern style greens because they assist in cutting the bitterness of the greens while also adding loads of flavor to the braising liquid. You will most commonly see smoked meats like ham hocks, neck bones, turkey legs and wings and sometimes even bacon.
Best Damn Greens Ever - A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.
- 2 bunches of collard greens, deveined and chopped
- 1 bunch of turnip greens, deveined and chopped
- 1 bunch of mustard greens, deveined and chopped
- 1 onion, chopped
- 2 cups (16 oz) picante salsa
- ½ cup apple cider or white vinegar
- the meat of two smoked turkey legs
- 4 (32 oz.) cartons of unsalted chicken stock
- 5 tablespoons worcestershire sauce
- 3 tablespoons honey
- 2 tablespoons Louisiana hot sauce
- 1½ tablespoons salt
- 1 tablespoon minced garlic
- 1 tablespoon liquid smoke
- 1 teaspoon of black pepper
- 1 /4 teaspoon ground cumin
- Large Stock Pot
- Clean and devein the greens then roughly chop them.
- **Optional** remove turkey meat from the bone. Make sure to get the small bones scattered in between the meat. Reserve the large bones.
- Put the chicken stock in a medium stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 3- 4 hours depending on how tender you like your greens. Make sure to stir occasionally.
- Serve once the greens have reached your desired level of tenderness.
You will need a Large Stock Pot