Braised Southern Mustard Greens

The greens

  • 2 pound or (0.91 kg) mustard greens , about 2 bunches 

The meats

  • 4-5 strips thick sliced bacon , about 4 ounces, diced 

  • 1 tablespoon or (14 ml) oil

  • 1 medium onion, chopped 

  • 1 tablespoon or (8 g) garlic, minced  

  • 1-2 cups (8-16 oz) smoked turkey  chopped 

  • salt and pepper to taste 

  • *Reminder that all meat can be replaced with mushrooms

The rest of the ingredients

  • 2-3 teaspoons or (8-12 g) Creole seasoning

  • 1 cup or (250 ml) chicken broth or water  

  • 1-2 red pepper flakes crushed, (this ingredient is optional)

INSTRUCTIONS

  1. Remove mustard green leaves from the stem. Then wash, rinse, and chop into large chunks.  Repeat until all mustard greens have been removed from its stem. Discard stems and reserve chopped leaves.

  2. Heat up a medium or large dutch oven. Then add chopped bacon, and cook for about 5-6 minutes or until brown. 

  3. Add about 1 tablespoon of oil – there should be about 2 -3 tablespoons of grease in the pot. Add onions, garlic, and chopped smoked turkey, and sauté for about 3-5 minutes.

  4. Gently stir in the mustard greens (a little at a time, until wilted ) followed by Creole seasoning.

  5. Add smoked turkey bone to the pot with chicken broth or water.  Add pepper flakes, if desired

  6. Bring to a boil and simmer for about 20 minutes or until desired tenderness has been reached. Return the bacon back to the pot, and stir.

  7. Remove from the stove and discard bone.

  8. Serve warm with biscuits, hot sauce, and ham, optional.

Thanks to african bites for these tips

Siena BeachamComment