Greens, it sounds so healthy and that’s right, they are full of nutrients, vitamins and natural goodness. I grew up having greens at every Sunday meal. They were affordable, flavorful and plenty. My dad planted a garden every year and that was part of our summer chores, weeding the garden. Collards is my favorite but turnips, run a close second.

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I don’t cook greens as much as I should but I make sure I have some for the Thanksgiving meal. Greens are easy to prepare once the picking and washing process is complete. Greens straight from the garden have the best flavor to me, but they are very dirty and require more effort in the cleaning process. I just swing by the market and grab a few bunches that have already been through the wash cycle. You still need to pick and rinse them but it cuts your time in half. I purchased these greens from the market, cooked them off and placed them in the freezer for Thanksgiving. Now all I have to do is place them in a pot and warm them up on Thanksgiving Day. One less item for me to prepare for that big meal. I mixed collards, turnips and mustard so everyone gets to enjoy their favorite.
Enjoy,
MJ

Ingredients:
8 bunches of mixed greens
1 large smoked turkey leg
1 large onion diced
2 tbs. olive oil
Salt and fresh cracked black pepper
3 cloves of garlic
1 32 ounce chicken broth

1 tsp.  sugar
4 quarts water (enough to almost cover greens.)

Directions:
Pick greens by removing the large stems. Rinse greens thoroughly, making sure they are not gritty. Drain and coarsely chop greens on a cutting board. In a large, Dutch oven, heat oil, add onions and cook until translucent. Add garlic, sauté for 4 minutes. Add turkey leg, stir for 3 minutes. Add broth and water. Bring to a simmer then start adding greens. As they cook down add additional greens until they are all in the pot. Add salt and pepper to taste starting with a teaspoon of salt and cracked pepper.  Add sugar stir and simmer on low heat until greens are tender.


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