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Southern Collard Greens Recipe w/ Smoked Turkey Legs (soul food style)

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Ingredients 

  • 1 bunch of collard greens

  • 1 tablespoon olive oil

  • 1/2 onion diced

  • 3 garlic cloves diced

  • 3 cups chicken broth

  • 1 t. red pepper flakes

  • 1 fully-cooked smoked turkey leg (can also use smoked turkey wings)

  • Seasoning (optional) (salt, pepper, vinegar, hot sauce

Instructions 

  • Remove the collard green leaf from the steam.

  • Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed.

  • Rinse well & set aside

  • In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.

  • Add in the chicken broth, red pepper flakes, & the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes. This helps the broth take on that delicious, smokey flavor!

  • Add in the collard greens. Simmer covered for about 45-60 minutes or until your desired tenderness is reached. You can increase the heat if needed but do not boil the collard greens. They will wilt down as they cook.

  • When done, season to your preference. In my opinion, these greens don't need a thing if your broth is very sesoned. I usually add in a few dashes of black pepper and a few drops of hot sauce

Instructions 

  • Wash the mustard greens thoroughly in severe.  

 

  •  Wash the mustard greens very thoroughly in several changes of water. When you think they are clean and wash them again!

  • Cut the greens into 1'' pieces. Peel and cut the sweet potato into large chunks.

  • Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.

  • Serve hot.

Mustard Greens and Sweet Potato Soup

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Ingredients 

  • 1 lb of broad leaf mustard greens 

  • 1 large sweet potato

  • 6 cups of water 

Sautéed Japanese (Hakurei) Turnips With Turnip Greens

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Instructions 

  • Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

Ingredients 

  • Kosher salt

  • 1 1/2 pounds (675 g) Japanese (Hakurei) baby turnips, with green tops

  • 3 tbsp (45 ml) of extra-virgin olive oil, plus more for drizzling 

  • Fresh ground black pepper

Lemon Balm Cookies​

Instructions 

  • In a small dish, first combine lemon balm and lemon juice, and then press mixture with back of spoon to blend. In large mixer bowl, cream butter and sugar until light and fluffy.

  • Beat in egg and lemon mixture. Gradually beat in flour and salt.

  • Cover and refrigerate 3 hours or until firm. Roll in wax paper.

  • Preheat oven to 350 degrees. On wax paper, slice into slices about 1/8-inch thick.

  • Place cookies on ungreased cookie sheet, and bake 8 to 10 minutes. Will brown slightly around edges.

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Ingredients 

  • 2 tablespoons of minced lemon balm leaves 

  • 1 tsp of lemon juice

  • 1 cup of softened butter 

  • 2/3 cup of sugar

  • 1 egg

  • 2 1/3 cups of all-purpose flour

  • 1 tsp of salt

  • Whole lemon balm leaves for garnish

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