Bayou-Style Greens
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Greens, long a staple of the Southern table, are almost always cooked with smoked or salted meat in a lot of water. The resulting broth, called "pot likker" in the South, is considered a delicacy when ladled over the greens and splashed with a touch of hot pepper sauce.
INGREDIENTS
2 smoked turkey wings, about 1-3/4 pounds
3 quarts water
3 bunches, about 8 cups, collard greens, washed, stems removed, leaves cut in half
3 bunches, about 8 cups, turnip greens, washed, stems removed, leaves cut in half
3 bunches, about 8 cups, mustard greens, washed, stems removed, leaves cut in half
1/2 teaspoon salt
1 teaspoon ground black pepperPrepare and cook the greens. Place the turkey wings in a large stockpot and cover with the water; bring to a boil. Reduce heat to a simmer and begin adding the greens 1 bunch at a time, starting with the collard greens. Stir and allow the greens to wilt before adding the next bunch. Cook the greens until tender - about 1 hour.
To serve - Remove and discard turkey wings; do not drain liquid. Add salt and pepper. Serve the greens in a bowl or crock with the "pot likker".
Makes 8 servings