From the Pantry Butler kitchen
Smothered Greens
These greens are delicious. They're especially wonderful in the cooler months when greens are easily found in your garden or market. USDA MyPlate Kitchen — Heart Healthy Home Cooking: African American Style — US Department of Health and Human Services — National Heart, Lung, and Blood Institute (public domain), via myplate.food
Ingredients
- 14 cups mustard greens, or turnip, collard, kale, or mixture — about 2 pounds
- 3 cups water
- 1/4 pound smoked turkey breast, skinless
- 3 teaspoons hot peppers, freshly chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 2 cloves garlic, crushed
- 1/2 teaspoon dried thyme
- 1 scallion stalk, chopped
- 1 teaspoon ground ginger
- 1/4 cup onion, chopped
Method
- Wash hands with soap and water.
- Prepare greens by washing thoroughly and removing stems.
- Tear or slice leaves into bite-sized pieces.
- To make the turkey stock, place all ingredients except greens into large saucepan and bring to a boil.
- Add greens to turkey stock.
- Cook 20 to 30 minutes until tender.
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