Introduction: Southern-Style Mustard Greens
I love greens! I was visiting a good friend of mine from Oakland, California over 13 years ago. It was her sister's birthday and she was making fried catfish, mac & cheese, and mustard greens for the event. From my first taste I was hooked to her cooking. Every time we visit together, I make sure to have her prepare her famous southern-style mustard greens. She was kind enough to share her recipe with me, which I have provided below. Greens go great with hot sauce and the broth can be used as a soup base. Lots of beneficial nutrients cook out of the greens and into the broth. Some people drink it as a tonic. I usually make this recipe with Fried Catfish or Shrimp and Grits with Andouille Sausage Gravy. It also warms up really well the following day. This recipe can also be found at gardengirlrecipes.com.
5 bunches of mustard greens, cleaned and cut into large pieces
1 red bell peppers, chopped
½ onion, chopped
1 smoked turkey leg
4 cups chicken broth
6-8 cups water
4 teaspoons salt
Step 1: Boil Broth With Onion, Pepper, & Turkey Leg
In a large stock pot over medium heat, Boil the chicken broth with the red bell peppers, onions, and turkey leg. Cover and simmer for 15 minutes.
Step 2: Add Greens & Water
Add the cleaned greens and the water to the pot. The water shouldn't cover the greens. It should sit just below the greens. Cook on medium for about 2½ hours. Then add the salt, stir, and simmer for another 15 minutes.
Step 3: Save Broth (optional)
Store the broth in the fridge for 3 to 5 days or freeze it for up to 3 months.