Robert's Louisiana Greens

QSis

Grill Master
Staff member
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I've had this recipe from the "BBQ Forum" in my files for years, and am just getting around to trying it.

Because it's just me, I have 1 bunch of turnip greens, 1 bunch of mustard greens, and 1 bunch of collards. I have one rutabaga, a little bigger than a softball. And a package of smoked turkey necks.

I did NOT wash the greens in the washing machine!

Question: would you remove all the larger stems from the greens before chopping, or would you just leave them on, considering they are going to be simmering for hours?

Lee

Robert's Louisiana greens
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2 bunches mustard greens
2 bunches small collard greens

2 bunches turnip greens 1 small head of cabbage
1 1/2 lbs smoked turkey tails (or ham hock or whatever smoked meat parts you have)

1 big yellow onion cut in quarters
6 peeled turnips
4 tbs chopped garlic
season with louisiana hot sauce and red pepper/salt to taste
-----------------------------------------------------------------
Wash greens good to get the grit out (I put mine in the washing machine on small load cold water---dont laugh--it works!!) chop.
Take your magnalite pot and put turkey tails in with 4 cups water bring to a boil, boil for 15 min (do not throw water out)
Put in your greens handfulls at a time
Pour 2 cans of low sodium chix stock
Add onion, garlic,turnips
I like to cook this all day on a low fire you will have to keep adding stock or water (you can not over cook this!!!)
Serve over cooked rice top with pepper sauce and Louisiana hot sauce--- with a big pan of cornbread and butter
Now this is what I call cold weather Comfort Food!!!!!!------DR
 

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Cooksie

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Site Supporter
I always cut the big parts of the stems out. When you pick them up from the water, the leaves just naturally, sorta naturally :biggrin:, fall together with the stem curved upward. I use kitchen shears and cut the thick stem out up to the part that gets smaller. Hope that makes sense.

All day is an awfully long time to cook greens.
 

LADawg

New member
By all means remove the center stem..... On the mustard you may have to remove some off the other stems too.
 

QSis

Grill Master
Staff member
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Thanks, Cookie and LADawg. I heeded your advice and removed the stems. It was worth the extra time.

I used 1/2 box of chicken stock, and simmered, covered for two hours.

Took all the meat off the turkey neck bones (a surprising amount of tender meat!) and I liked them a lot better than smoked ham hocks, as they are much leaner and MUCH LESS SALTY!

Served over white rice with a corn English muffin and some fried green tomatoes (last of my garden), with a little blue cheese and Frank's sauce to dip them in.

What a GREAT meal!

Here are more pictures.

Lee
 

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QSis

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Staff member
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My boss brought in a huge, meaty hambone for me, so I made these greens again. Just in time for Mardi Gras!

I found a 2 pound bag of collards, all cleaned and chopped up (yay!), which made the prep even easier. Added the rest of the stuff, too. My house smells great!

This will be for lunches this week, with or without brown rice.

Makes a ton, so I'll be sharing some and freezing some.

Lee
 

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QSis

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Okay, this time my friend, Allan, brought me a huge bunch of kale from his garden.

I used a purple-top turnip, and a couple of large carrots, in addition to the onions and garlic.

Just used one 14 oz. can of low sodium chicken broth and liked that amount.

Bought a HUGE smoked turkey wing to put on top of the vegs.

On low for 8 hours in the crockpot.

PERFECTLY DELICIOUS over brown rice with a couple of shakes of Frank's hot sauce!

Lee
 

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QSis

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Thanks, CF!

I forgot to put a picture of the raw kale in there.

Lee
 

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