Sheila’S Three Mixed Greens

Savor the comforting, earthy flavors of this classic Southern dish featuring a robust mix of collard, turnip, and kale greens. Slow-simmered with smoked turkey wings, these greens develop a rich, savory depth that is both hearty and healthy. The tender vegetables are seasoned simply with cider vinegar and a hint of heat, allowing the natural flavors of the greens to shine. Perfect for holiday gatherings, potlucks, or a comforting weeknight dinner, this recipe brings a touch of home-style cooking to your table. Serve with cornbread to soak up the delicious pot liquor.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 63.0

Dietary: Gluten-free

Description

Savor the comforting, earthy flavors of this classic Southern dish featuring a robust mix of collard, turnip, and kale greens. Slow-simmered with smoked turkey wings, these greens develop a rich, savory depth that is both hearty and healthy. The tender vegetables are seasoned simply with cider vinegar and a hint of heat, allowing the natural flavors of the greens to shine. Perfect for holiday gatherings, potlucks, or a comforting weeknight dinner, this recipe brings a touch of home-style cooking to your table. Serve with cornbread to soak up the delicious pot liquor.

Ingredients

2 (1 pound) smoked turkey

Directions

1
In a 5-quart soup pan, combine smoked turkey wings and 2 cups of water. Bring to a boil over high heat.
2
Reduce heat to medium-low and simmer, covered, for 1 hour to create a flavorful broth.
3
Meanwhile, fill a large sink or basin with lukewarm water. Agitate collard greens, turnip greens, and kale to remove hidden grit.
4
Carefully lift greens out of the water and transfer to a colander.
5
Repeat the washing process in fresh water until the greens are completely grit-free.
6
Discard thick stems and coarsely chop the greens.
7
Increase heat under the turkey wings to medium-high. Add one-third of the chopped greens to the pot.
8
Cover and let the greens wilt, about 5 minutes, then stir them down into the liquid.
9
Repeat this process with the remaining two batches of greens until all are added to the pot.
10
Stir in 3 cups beef broth, 1 tablespoon cider vinegar, 1 teaspoon granulated sugar, and 1/8 teaspoon crushed red pepper flakes.
11
Bring the mixture to a boil, then reduce heat to medium-low and partially cover the pot.
12
Simmer, stirring occasionally, until the greens are very tender, about 1 hour.
13
Leave the turkey wing chunks in the pot, or remove meat from bones and skin, chop coarsely, and return to the greens.
14
Using a slotted spoon, transfer the greens and turkey to a serving bowl.
15
Serve with the remaining pot liquor for dipping cornbread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 63.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 23.0mg8%
Sodium 19.3mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use beef broth or chicken broth for added flavor; vegetable broth can be used for a vegetarian variation (omit turkey wings and add smoked salt or liquid smoke if desired).

Wash greens thoroughly to remove any grit. Changing the water multiple times ensures clean greens.

The pot liquor (cooking liquid) is flavorful and can be served alongside the greens for dipping cornbread or biscuits.

Adjust the amount of red pepper flakes to suit your preference for heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Keywords: greens, collard, kale, turnip, smoked turkey, southern, simmered, vegetable, side dish, healthy, comfort food, pot liquor, leafy greens, vinegar, red pepper flakes, traditional, hearty, savory, slow cooked, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/sheilas-three-mixed-greens/