Recipe: Mixed Greens
Mixed Greens
2 smoked turkey wings
1 large onion
1 (16 oz.) Collard Greens Cut, Washed & Ready To Cook: Glory Greens
1 (16 oz.) Turnip Greens Cut, Washed & Ready To Cook: Glory Greens
1 (16 oz.) Mustard Cut, Washed & Ready To Cook: Glory Greens
Red Pepper Flakes (to taste)
Salt (to taste)
In a large pot, fill half of the pot with water and bring to a boil over high heat. Add in the turkey wing, reduce heat to medium heat and cook for about 20-25 minutes; add the onion and continue cooking over medium heat for an additional 20-25 minutes. Add in the greens and return to a boil; season with the salt and a dash of the red pepper flakes and simmer uncovered for an hour until the greens are tender. Drain and add to the serving platter. Enjoy!
*Johnna’s tip: We learned a valuable lesson over the holidays with these greens, drain! We had left them in their water which we learned spoils the taste of the greens if you leave it in its juices. We also don’t remove our meat from the bone which is a personal preference, we like it just the way it is;-) Also, cooking times will vary by the type of stove you have and pots. We like the one pictured here. This is also a great substitute for the typical collards that you would make during the holidays…mix it up!
2 smoked turkey wings
1 large onion
1 (16 oz.) Collard Greens Cut, Washed & Ready To Cook: Glory Greens
1 (16 oz.) Turnip Greens Cut, Washed & Ready To Cook: Glory Greens
1 (16 oz.) Mustard Cut, Washed & Ready To Cook: Glory Greens
Red Pepper Flakes (to taste)
Salt (to taste)
In a large pot, fill half of the pot with water and bring to a boil over high heat. Add in the turkey wing, reduce heat to medium heat and cook for about 20-25 minutes; add the onion and continue cooking over medium heat for an additional 20-25 minutes. Add in the greens and return to a boil; season with the salt and a dash of the red pepper flakes and simmer uncovered for an hour until the greens are tender. Drain and add to the serving platter. Enjoy!
*Johnna’s tip: We learned a valuable lesson over the holidays with these greens, drain! We had left them in their water which we learned spoils the taste of the greens if you leave it in its juices. We also don’t remove our meat from the bone which is a personal preference, we like it just the way it is;-) Also, cooking times will vary by the type of stove you have and pots. We like the one pictured here. This is also a great substitute for the typical collards that you would make during the holidays…mix it up!
Category: holiday cooking, side dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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