The traditional southern method of cooking mustard greens (or any greens, such as collard greens, turnip greens), is to boil them until tender in a large amount of water. Here I’ve added a little smoked turkey for flavor and cooked them in chicken broth, adding potatoes to the mix. Cooking them in the same cooking liqueur helps retain the nutritional content.
1 lb fresh mustard greens
1 Tbsp cooking oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 oz deli mesquite smoked turkey, sliced up
1 14.5 oz can Swanson’s 33% reduced sodium chicken broth
1 lb. red potatoes, washed and cut into serving size pieces
- Wash the mustard greens well, remove thick stems, cut into strips,
- Heat cooking oil to large pot, add onion and garlic. Stir and cook on medium heat for 10 minutes until onion is translucent,
- Add the turkey and stir, cooking 1 – 2 minutes,
- Add chicken broth,
- Add mustard greens and stir.
- Add red potatoes, turn heat up until boiling. Boil about 3 minutes.
- Reduce heat, cover, and simmer for 20 – 30 minutes until potatoes are tender.
- Remove lid and cook a few more minutes.