When it comes to cooking greens, there are many different methods and recipes to choose from. One popular way to cook greens is by simmering them with turkey necks and wings. This method adds a rich and savory flavor to the greens, making them a delicious and satisfying dish.
To start, you’ll want to thoroughly rinse your greens under cold water. Some people like to do multiple rinses to ensure that the greens are clean. After rinsing, a rinse with apple cider vinegar and baking soda can help to further clean the greens and make them feel “clean, clean.”
In a large stock pot, heat some olive oil over medium heat. Add diced onion, red bell pepper, and jalapeño peppers, and sauté until tender. If you like your greens spicy, leave the seeds in the jalapeños, but if you prefer a milder flavor, remove the seeds before adding them to the pot.
Once the onions and peppers are tender, add minced garlic and cook for a minute. Cut some of the thicker mustard stalks into half-inch pieces and add them to the pot with some water. Simmer the stalks for about 7 to 10 minutes to soften them up.
Meanwhile, rinse your turkey necks and wings under cold water. Make incisions in the necks to help the meat fall off the bone more easily. Place the necks and wings in the pot and cover them with chicken stock, brown sugar, thyme, bay leaf, and Carolina BBQ Sauce. Cook the meat for about 45 minutes to 90 minutes, depending on the size of the pieces.
Once the meat is tender, remove the thyme and bay leaf and check the tenderness of the meat. Add the greens to the pot, making sure they are just barely covered with water. Cook the greens down for about 90 minutes, stirring occasionally. Add more Carolina BBQ Sauce about an hour into the cooking process.
Once the greens are tender and most of the water has cooked off, they are ready to serve. Enjoy your flavorful and hearty greens with a side of cornbread for a classic Southern meal. This dish is sure to be a hit with your family and friends, and it’s perfect for any occasion.
