Mustard Greens with Smoked Turkey

Photo: Howard L. Puckett

The flavorful liquid left after cooking the greens is called pot liquor.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 8%
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.5g
  • Carbohydrate: 53.1g
  • Fiber: 7.4g
  • Cholesterol: 6mg
  • Iron: 14.3mg
  • Sodium: 861mg
  • Calcium: 1003mg


  • 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


  1. 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.
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