Mama's Mustard and Turnip Greens
Mama never used measuring spoons, so feel free to adjust the seasonings to your taste!
By Rhonda F.
Total Time: 3.5 hours Servings: 6
Ingredients:
2 pounds of smoked turkey meat (wings, thighs, or ham hocks work well)
1 pound bag pre-washed mustard greens
1 pound bag pre-washed turnip greens
2 pounds of fresh turnip bottoms, peeled and sliced into wedges
1 medium yellow onion, cubed or chopped
4 cloves of garlic, chopped
2 tablespoons seasoning salt, pepper, onion powder, and garlic powder (adjust to taste)
2 tablespoons white distilled vinegar
Directions:
In a large stockpot, place the smoked turkey in boiling hot water with a tight-fitting lid. Optionally, add one jalapeño pepper to the boiling water. Cook over medium-low heat for 2 hours, or until the meat is tender and falling off the bone.
Remove the turkey's fatty skin, jalapeño pepper (if used), and bones, saving the lean meat portion. Set aside.
While I use pre-washed greens to save time, I always recommend soaking and washing them again, followed by a thorough rinse. Squeeze out excess water by hand.
With the pan used to cook the smoked turkey (or meat of choice) still on medium heat, add a handful of greens at a time. They will wilt down as they cook. Continue until all greens are in the pan.
Once the greens are wilted and bubbling, reduce the heat. Add the seasonings while stirring occasionally.
To the pot, add your chopped sautéed onions, turnip bottoms, smoked turkey, minced garlic, and distilled vinegar. Stir to mix.
Cover and simmer over medium-low heat for one hour or more, until tender. Add additional seasoning according to your taste preferences.
Serve with your Thanksgiving dinner, hot sauce, and cornbread.