Sides · vegetable

Mustard Greens with Smoked Turkey

Goodness, I love a little garden.

I started a small vegetable garden last year that ended with mixed results. For instance, all six of my zucchini plants succumbed to squash bugs last year. I just couldn’t keep up with those absolutely vile creatures.

But, all of my chard plants produced a bunch of foliage throughout the entire summer.

When it comes to first-time gardening, there’s going to be a lot of trial and error. I recommend finding one or two things you know grow well where you live and sticking with it. I planted more chard and some mustard greens this year, and they’re both doing great, again, just as they did last year.

The mustard greens are flourishing in this damp heat. I’ve harvested a bunch already, and plan to harvest more throughout the summer.

Mustard greens are my favorite type of greens because of their bite. They’re slightly peppery like arugula (or, say, MUSTARD) and cook up really well in a big pot.

I usually cook my greens with a ham hock, ham or bacon, but this time around I used smoked turkey. My friend Jasmine made some amazing greens with smoked turkey for Thanksgiving one time because she doesn’t eat pork, and it was some of the best greens I had ever had.

After making this, I don’t think I’ll go back to putting pork in them! The smoked turkey added so much additional flavor.

Leave the salt out of the pot, though, since the smoked turkey and chicken broth are salty enough.


Mustard Greens with Smoked Turkey

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Savory, smoky mustard greens that are stick-to-your-ribs good.


  • 1 TBS. olive oil
  • 6 cloves garlic, minced
  • 2 large bunches of mustard greens, chopped (about 8 cups of chopped greens)
  • 4 cups chicken broth
  • 1 smoked turkey wing or leg
  • 1 tsp. black pepper
  • 1/2 tsp. allspice
  • Directions

    1. In a large pot, heat oil over medium high heat. Add garlic and saute for a few minutes. Stir in chopped greens and saute for 1-2 minutes.
    2. Add smoked turkey wing and enough broth to cover the greens. Season with pepper and allspice. Bring to a simmer then cover with a lid. Simmer on low heat for 30-45 minutes or until the greens are cooked down and tender.
    3. Serve topped with hot sauce and with toast or cornbread to sop up the pot liquor.

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