Greens

Collards, mustards, turnip greens and kale simmered in a smoked turkey broth until tender. Serve with plenty of the potlikker.

You'll need: large stockpot (8 quarts or bigger)

Ingredients

• 2 smoked turkey wings or legs, about 2 lb total
• 1 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 serrano chiles, whole, for heat — take them out before serving (optional)
• 4 cups unsalted or low-sodium chicken stock
• 6 cups water, plus more to cover
• 1/4 cup Mama Nina Mix
• 3 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes (optional)
• 4 lb mixed greens: collards, mustards, turnip greens and kale; stems stripped, cut into 1-inch ribbons

Method

1. Heat the oil in the stockpot over medium-high. Sear the smoked turkey 3–4 minutes per side, until browned. Tip: The browned bits on the bottom flavor the whole pot.
2. Add the onion, garlic and chiles around the turkey. Cook, stirring, until the onion is translucent, about 5 minutes.
3. Pour in the stock and water and scrape the bottom of the pot. Stir in the 1/4 cup Mama Nina Mix and the apple cider vinegar. Tip: This liquid is the potlikker. It is the whole dish. Don't rush it and don't throw it out.
4. Bring to a boil. Lower the heat, cover, and simmer 1 to 1 1/2 hours, until the turkey is getting tender.
5. While it simmers, wash the cut greens in a big bowl of cold water. Lift them out, change the water, and repeat twice. Tip: Lift the greens out instead of pouring them into a colander. The grit stays in the bowl.
6. Add the cleaned greens and the red pepper flakes. Push the greens under the broth. Tip: They look like too much. They cook down to about a quarter.
7. Cook at a gentle simmer about 45 minutes, until the greens are tender but not mushy.
8. Lift out the turkey. Pull the meat off the bones and return it to the pot. Take out the chiles. Serve hot with plenty of potlikker. Tip: Cornbread on the side, for the potlikker.

Also works in: Crock pot: sear the turkey and cook the onion on the stove first (steps 1–2), then cook everything on low 8 hours or high 4–5 hours.

Good to know: Smoked turkey is cured and brings salt to the pot. No salt is added beyond that.

Don't be salty.