Braised Kale, Collard and Mustard Greens with Smoked Turkey

Baaaaaaaabyyyyy. These greens will be the end all be all to your Sunday dinners, family functions, potlucks, gatherings, ...everything.  If you've ever had GOOD greens – whether it be a mix of them {like what I am posting here} or solely collards, kale, or mustard – you know how important the taste and texture is.  They can't be TOO cooked down and mushy, there still needs to be some bite to them.  Speaking of, I actually prefer that some of the stems be kept, for added texture.  Flavor is also very important.  Which is why braising them is my favorite way to prepare greens.  It allows the "pot liquor", the liquid in the pot of which you cook or braise the greens, to seep into the leaves, giving incredible flavor. Total cooking time for this dish is about 4 hours – mainly for the turkey tails to cook down.  I cook them separately as they require a longer cooking time.  Feel free to start your smoked turkey in the morning {or night before} so that they are waiting to be used when the time comes to add them to the greens.  The meat becomes really tender without compromising the texture of the greens, which only takes about an hour or so to braise.

 

Ok, enough rambling on to the recipe!

 

Ingredients:

 

1-2 Pounds Smoked Turkey {I used turkey tails but wings work well too!}

1/2 Stick Butter

1 Large Onion, Diced

1 16 Ounce Bag of Collard Greens

1 16 Ounce Bag of Kale Greens

1 16 Ounce Bag of Mustard Greens

1 32 Ounce Box + 1 16 Ounce Can of Chicken Stock

1/2 Cup of Dry White Wine

1 Tablespoon Seasoning Salt

2 Tablespoons Sugar

2 Tablespoons Red Wine Vinegar

2 Tablespoons Garlic Powder

2 Tablespoons Onion Powder

2 Teaspoons Black Pepper

2 Teaspoons Crushed Red Pepper Flakes

2 Bay Leaves

Salt to taste

 

 

{The first step, about 3 hours before you begin to prepare your greens, is to add the smoked turkey meat {or the meat you decide to use} to a pot and cover with water.  I always use "turkey tails" which I think has a perfect amount of skin, meat and fat.  Cook this for about 3 hours so the meat cooks down and gets tender.  This will be used to add excellent flavor to the greens.}

{In a really large stock pot, over medium high heat, add your 1/2 stick butter and begin to sauté your diced onion.  Season with salt and pepper. This will be the start to your "pot liquor" – or the most flavorful liquid ever – to cook your greens in.}

{To the sautéed onions, add in your chicken broth, white wine and the sugar, vinegar, seasoning salt, garlic powder, onion powder, black pepper, crushed red pepper flakes, and bay leaves.}

{Let this flavorful mixture come to a rolling boil then reduce the heat to low. Let this simmer for about 15 minutes.  IMPORTANT: remove your bay leaves before adding the greens!}

 

{Begin to layer your greens in the pot.  If you are using one type of greens, they should also be added in layers.  After each layer of greens, lightly season with salt and push them down into the simmering liquid.  There are LOT of greens being cooked – so we want to be sure they are seasoned well. :) I added the kale first...}

{Then the collards.  Again, lightly season with salt and then push the greens down into the liquid.}

 

{Lastly, I added the mustard greens.  Stir them well, making sure the greens have all been submerged in the yummy cooking liquid.}

{Let the greens cook down over really low heat for about 30 minutes.... there shouldn't be too much liquid but there should be enough "pot liquor" to braise them nicely.}

{Once your smoked turkey meat has been cooked down {which takes about 3 hours}, break it / chop it up into bite-sized chunks.}

{Add the chopped meat and the cooking liquid to the pot of simmering greens.}

{Let the greens and the smoked turkey cook together over low heat for at least 30 minutes so that the flavors meld. :)...or longer!}

{And you will have a perfect pot of greens.  Serve and enjoy! I doused mine with a ton of hot sauce before eating, of course. LOL!  I am so thrilled to have a great recipe for braised greens.  A good pot of greens is essential at a GOOD southern-style dinner.  Greens, potato salad and cornbread... with ANY main meat dish - specifically fried chicken? Perfection, I tell ya.  PERFECTION!} 

 

Let me know if you plan to try this one. :)

 

xoxo, thanks for reading! ♥