The flavorful liquid left after cooking the greens is called pot liquor.
18 pounds mustard greens (about 4 bunches)
2 quarts water
1 cup chopped onion
1 tablespoon seasoned salt
1/2 teaspoon ground red pepper
5 thyme sprigs
2 (8-ounce) smoked turkey wing drumettes, skinned
1 bay leaf
1 1/4 pounds turnips (about 8 medium), peeled and quartered
How to Make It
Trim stems from mustard greens. Coarsely chop leaves. Combine greens, water, and remaining ingredients in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Remove thyme sprigs, turkey wings, and bay leaf.