Name: Braised Mustard and Turnip Greens with Caramelized Turnips
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 pound mustard greens (2 to 3 bunches; see Cook’s Note); 1 pound turnip greens (see Cook’s Note); Kosher salt; 2 tablespoons extra-virgin olive oil; 1 large sweet onion, finely chopped; 1/2 teaspoon freshly ground black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon crushed red pepper flakes; 4 cloves garlic, minced; 1 pound smoked turkey necks or wings; 2 cups chicken or vegetable stock or broth, or water; 1 chicken or vegetable bouillon cube; 4 small or medium turnips, peeled and cut into 1 1/2-inch pieces; 1 chicken or vegetable bouillon cube; 1 tablespoon extra-virgin olive oil; 4 shallots, sliced; 2 sprigs fresh thyme; 1 tablespoon unsalted butter; 1 teaspoon sugar; 1 tablespoon apple cider vinegar; Kosher salt and freshly ground black pepper; Cornbread or hoecakes, for serving; Hot sauce, for serving

Directions

For the greens: Strip the mustard and turnip green leaves from the stems. Discard the stems, then roughly chop the leaves (I roll them and chop them crosswise).  
Thoroughly rinse the greens by submerging them under water in a large bowl or clean sink to which you’ve added about 1 tablespoon salt. Swirl the greens with your hands to allow any grit to sink to the bottom. Scoop the leaves up from the water and place them in a colander or clean kitchen towel. Repeat the process until there’s no grit remaining at the bottom of the bowl or sink.  
Heat the oil in a Dutch oven or large heavy skillet over medium-high heat. Add the onion, black pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the onion powder, garlic powder, smoked paprika and red pepper flakes and cook until fragrant, about 30 seconds. Add the garlic and cook, stirring often, 1 minute. 
Add the chopped greens, smoked turkey, stock and bouillon cube to the pot. Bring to a boil and then reduce the heat to a hearty simmer. Cook, covered, until the greens are very tender and no longer bitter and the turkey meat is falling off the bone, 45 minutes to 1 hour.   
Transfer the turkey from the pot to a bowl. Pull the meat from the bone with 2 forks. Stir the shredded meat back into the greens. Discard the bones. 
For the caramelized turnips: Place the turnips, bouillon cube and 1/2 cup water in a large skillet. Bring to a simmer over medium heat; adjust the heat and simmer until the turnips are tender, about 15 minutes, adding more water as it evaporates and watching closely so the turnips don’t burn. 
Remove the turnips from the skillet. Add the oil, shallots and thyme to the skillet; cook over medium heat, stirring, until the shallots are slightly brown. Add the butter and cook until melted.  
Add the turnips back to the skillet and sprinkle with the sugar. Gently simmer, stirring occasionally, until the butter and sugar brown and coat the turnips, about 10 minutes. Deglaze the pan with the vinegar. Discard the thyme sprigs. 
Add the caramelized turnips to the greens and adjust the seasoning with more salt and black pepper if necessary. Serve immediately with cornbread or hoecakes and a drizzle of hot sauce.

Cook’s Note

Mustard and turnip greens can hide a lot of grit, so be sure to rinse them very well before cooking them.  

Braised Mustard and Turnip Greens with Caramelized Turnips

Ingredients

Greens:

Caramelized Turnips:

Directions

Cook’s Note

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