About the Recipe
Embark on a culinary journey with these Mustard Greens with Smoked Turkey—a timeless recipe that transcends the ordinary and transforms humble ingredients into a veritable masterpiece of flavor and comfort. Picture the warmth of a Southern kitchen, where the earthy richness of collard greens converges with the smoky depth of a succulent turkey leg, crafting a sublime fusion that will transport your taste buds to a realm of pure satisfaction. Each bite is a harmonious blend of textures and aromas, a testament to the care and attention poured into the preparation of this dish.
As the onions sauté to perfection and the garlic, red pepper flakes, and smoked paprika weave their aromatic magic, you'll find yourself immersed in the sensory delight of a kitchen coming to life. The smoked turkey leg, nestled in the pot, infuses the broth with its essence, creating a foundation that elevates the entire dish.
With meticulous care, the collard greens are prepared—washed, trimmed, and sliced with precision. The chiffonade technique transforms the leaves into delicate ribbons, ensuring each bite is a celebration of both flavor and visual appeal. This attention to detail sets the stage for a culinary experience that goes beyond the ordinary, inviting you to savor every moment of the cooking process.
Simmering gently on the stove, the pot becomes a cauldron of flavor, melding the richness of the greens with the smoky undertones of the turkey leg. The addition of seasonings, carefully measured and thoughtfully chosen, adds depth and complexity to the dish. It's not just about following a recipe; it's about curating an experience for the senses.
After an hour of slow simmering, the smoked turkey leg is retrieved, its tender meat shredded and reintroduced to the pot. This final act infuses the dish with a culmination of flavors, a crescendo that signals the impending joy of tasting the finished creation. And just before serving, a splash of apple cider vinegar adds a bright, tangy note that lifts the entire ensemble to new heights.
These Mustard Greens with Smoked Turkey are an invitation to indulge in the richness of Southern cuisine. It's a dish that resonates with tradition, crafted with care, and meant to be shared with those you hold dear. So, gather around, and let this culinary creation be the centerpiece of your table—a celebration of flavor, comfort, and the joy of savoring the simple pleasures of a well-prepared meal. Bon appétit!
Ingredients
5 bunches of mustard greens
1 tablespoon olive oils
1 smoked turkey leg
4-6 cups low sodium chicken broth
2 onions, sliced or diced (your preference)
3 tablespoons minced garlic (fresh or jarred)
2 teaspoons smoked paprika
1 teaspoon crushed red pepper
Seasonings after greens are added to the pot:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon Italian seasoning
1/2 tablespoon chicken bouillon paste (more or less to taste)
Salt and pepper to taste
1 tablespoons apple cider vinegar (or more, to taste)
Preparation
Begin by arranging the freshly washed collard greens on a clean cutting board. Fold each leaf in half lengthwise, ensuring it is neatly aligned over the central stem. Using a sharp knife, carefully trim away the stems from the collard greens, and discard them.
Once all the stems are removed, organize several leaves into a tidy stack. Starting from the bottom of the leaves, roll them tightly into a compact cylinder.
Employ the chiffonade technique by slicing the rolled leaves perpendicular to the cylinder. This method results in delicate, thin strips that enhance the texture and presentation of your collard greens.
Heat oil in large pot over medium high heat.
Add onions and cook for about 5 minutes until they have a little bit of color, about 5 minutes.
Add the minced garlic, red pepper flakes, and paprika and cook for additional 2-3 minutes until fragrant.
Deglaze pan with 3 cups of chicken broth.
Add smoked turkey leg into pot. Bring to a boil, cover and cook 10 minutes.
Add cleaned and cut greens to pot.
Add remaining seasonings (vinegar is usually saved until right before serving).
Cover and simmer at least 1 hour stirring occasionally. Add more broth as needed.
Remove turkey leg from pot after an hour and shred meat. Add meat back to pot.
Reduce to low and cook until desired tenderness.
I enjoyed this recipe. I add a bit of hot sauce when serving.