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

Recipe by Cooking Light July 1996

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

289 calories; calories from fat 8%; fat 2.5g; saturated fat 0.2g; mono fat 1g; poly fat 0.6g; protein 28.5g; carbohydrates 53.1g; fiber 7.4g; cholesterol 6mg; iron 14.3mg; sodium 861mg; calcium 1003mg.
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