Best Damn Greens Ever

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

Video is below.

 

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

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.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 13 hours 10 minutes

Ingredients

  • 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
  • tablespoons salt
  • 1 tablespoon minced garlic
  • 1 tablespoon liquid smoke
  • 1 teaspoon of black pepper
  • 1 /4 teaspoon ground cumin
  • Large Stock Pot

Instructions

  • 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.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Notes

You will need a Large Stock Pot

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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Meet Meiko

Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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