Mixed Greens

We usually keep it classic with collards or cabbage, but lately, we’ve been mixing things up – literally. Our new favorite? A pot of mixed greens made with mustard greens, turnip greens, and collards all simmered low and slow in a flavorful turkey neck broth. The result is a bold, tender, and savory blend that hits every note. It’s comfort food at its finest and has definitely earned a permanent spot on our dinner table.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

Serves 6-8 people depending on your preferred serving size.

Ingredients

• 1 bunch collard greens
• 2 bunches mustard greens
• 2 bunches turnip greens
• 3 lbs reduced-sodium chicken broth
• 6 lbs regular chicken broth
• Black pepper, to taste
• Salt, to taste
• Apple cider vinegar, to taste
• ¼ cup onions, minced

Recommended Equipment

• Stock Pot
• 2 large bowls

Instructions

1. Clean the Greens: Whether you prefer the soak method or another approach, be sure to thoroughly clean your greens. Remove all dirt and grit from each leaf. Set the cleaned greens aside.
2. Make the Turkey Neck Broth: In a large stockpot, add your smoked turkey necks, 3 lbs of reduced-sodium chicken broth, and 4.5 lbs of regular chicken broth. The liquid should fill about halfway up the pot – if not, add water until it does. Bring to a boil and let it cook for 1 hour, or until the broth is rich and brown.
3. Prep the Greens: While the broth is boiling, prepare your greens. Keep the leaves whole but remove the stems from each. Once all stems are cut out, set the greens aside.
4. Cook the Collards First: After the broth has simmered and developed a deep brown color, add the collard greens to the pot. If the greens aren’t fully submerged, add the remaining chicken broth and top off with water as needed. Let them cook for 30-40 minutes, just until they’re halfway tender.
5. Add the Mustard & Turnip Greens: Next, add the mustard and turnip greens to the pot. Continue cooking for about 30 minutes, or until all the greens are fully tender and well seasoned.
6. Add Vinegar & Season: Once everything is cooked down, stir in apple cider vinegar to taste. We usually add about 1 tablespoon. Season with salt and black pepper to your preference.
7. Shred the Turkey Neck Meat (Optional): Remove the turkey necks from the pot and shred the meat. Add it back into the greens – or, if you’re like Emoni and prefer your greens without meat, serve the shredded meat on the side so everyone can build their bowl their way.

Notes:

• Seasonings: We like to keep things simple with just salt and pepper, but feel free to make it your own. Add crushed red pepper flakes if you like a little heat, or experiment with your favorite seasoning blends.
• Broth: While you can use any broth you have on hand, chicken broth is our go-to as it complements the greens without overpowering them.
• Greens & Stems: Love stems? Leave them in! Prefer your greens chopped instead of whole? Go for it! Just remember: smaller cuts cook faster, so keep an eye on the pot and adjust cooking times to avoid overcooking.
• Smoked Meat Options: You can use any smoked meat you like – ham hocks, smoked turkey wings, neck bones, even smoked sausage. We chose smoked turkey necks to keep it pork-free and budget-friendly, but the choice is yours!

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