Mixed Turnip, Mustard, Collard Greens “Soul2Keep”


16 servings


3 tablespoons olive oil

1 each, trimmed, finely chopped, onion, celery rib, green pepper

6 pounds mixed collard, mustard, turnip greens, trimmed

5 smoked turkey tails, see note

2 dried red hot chile peppers, broken into pieces

2 teaspoons salt

Freshly ground black pepper

4 cups water


Heat olive oil in a stock pot or very large Dutch oven over medium heat. Add onions, celery and green peppers. Cook, stirring, until vegetables soften, about 5 minutes. Stir; lower heat to medium low. Cover; cook, stirring occasionally, until greens wilt and flavors begin to come together, about 15 minutes.

Stir in dried peppers, salt and black pepper. Lay turkey tails on top of greens; cover. Cook 15 minutes.

Add the water; raise heat to medium-high; heat just to a boil. Lower heat to a simmer. Cook until greens are very tender about 1 hour, 30 minutes.

Note: Smoked turkey tails are available at most supermarket meat departments.

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