If your market doesn’t stock bags of greens from Glory Foods in the produce section, you need to insist, says my sister, Carolyn.
The results are definitely old school. But starting with cleaned, prepared greens make me almost feel as if I’m cheating, she says. In Chicago, we buy turkey tails in the smoked meat section of our largest supermarket chain.
Collard, Mustard and Turnip ‘Soul2Keep’ Greens
3 tablespoons olive oil
1 each, trimmed, finely chopped, onion, celery rib, green pepper
6 pounds mixed collard, mustard, turnip greens, cleaned, trn
5 smoked turkey tails
2 dried red hot chile peppers, broken into pieces
2 teaspoons salt
Freshly ground black pepper
4 cups of water
Heat olive oil in a stock pot or very large Dutch oven over medium heat. Add onions, celery and green peppers. Cook, stirring, until vegetables soften, about 5 minutes. Stir; lower heat to medium low. Cover; cook, stirring occasionally, until greens wilt and flavors begin to come together, about 15 minutes.
Stir in dried peppers, salt and black pepper. Lay turkey tails on top of greens; cover. Cook 15 minutes.
Add the water; raise heat to medium-high; heat just to a boil. Lower heat to a simmer. Cook until greens are very tender about 1 hour, 30 minutes. Makes 16 servings.
Note: Smoked turkey tails are available at most supermarket meat departments.