SMOKY BRAISED GREENS

Smoky Braised Greens

Greens how my mommy taught me…

Yield: 6-7 servings

PREP IT!             

  • 1 large Smoked turkey wing

  • Water to fill large 4-5 quart pot

  • To taste Salt (just enough so the water is flavored. The smoked turkey will also impart salt and smokiness - about 1 tablespoon or less)

  • To taste Black pepper, ground (use a lot - about 1 tablespoons or less)

  • 1 pound Mustard Greens, cleaned

  • 2 pounds Collard Greens, cleaned

  • 1 tablespoon Red Wine Vinegar

  • 1 teaspoon Red Pepper Flakes

MAKE IT!

  1. In a large pot, over high heat, boil water with smoked turkey, salt, pepper and red pepper flakes until flavorful and broth has reduced by about half.

  2. Add mustard and collard greens to pot. Cover and allow greens to braise until greens are slightly softened, about an hour.

  3. Once greens reach desired tenderness and leaves are no longer bitter, add red wine vinegar to finish.

  4. Remove the smoked turkey wing and tear the meat off the bone. Add smoked turkey meat back to the greens.

  5. Serve alongside your favorite dishes and Enjoy!

Tip I learned from my Mommy: Braising greens in minimal liquid for about an hour will prevent the slimy mushy greens we’ve all tasted before.

Food Scientist Tip: Also, by braising in minimal liquid, you keep more of the concentrated flavor and nutrients within the dark leafy greens. If you like a lot of that pot liquor (braising liquid), feel free to add more water.

How to prep greens: Clean them well before cooking by rinsing them to ensure all the dirt and sand is removed. Rip the leaves to the size you desire. Cook them down with a little bit of super flavorful WELL SEASONED broth until they are soft but don’t disintegrate (unless that mushy texture is your jam). You don’t need a ton as the greens will wilt during the cooking process. You just want to make sure the greens soak up all that good flavor. Combat bitterness by cooking them long enough, adding vinegar, seasoning, and or adding smoked meat to them.

Storage: In refrigerator in airtight container for up to 2 days. These also freeze really well!

Reheat: These can be reheated on the stove top or in the microwave.

Southern ComfortAdunni Ogunlanohrecipe, seasoning, easy, greens, southern greens, collard greens, southern, soul food, southern foodComment