As part of our celebration of Black History in February, we are spotlighting Vivian Mims, a local Rondo resident. Vivian is a cornerstone of the Urban Farmer and Garden Alliance and the Green’s Cook-off in Frogtown/Rondo, where she has lived for decades. She is passionate about growing and cooking healthy home-cooked meals.
Read more about Vivian and her family here
Ingredients
- 1 ea Smoked Turkey Leg
- 3 qt cold water
- 8 qt chopped greens Collard, Mustard, Turnip all work here
- 2-3 c beef stock Poultry can work here
- salt and pepper, to taste
Servings:
Units:
Instructions
Prepping the Greens
- Select only the green leaves and throw away any yellowing ones
- Wash the greens to remove any grit, about three times
- Strip the stems or cut them at the base of the leaves
- Lay the leaves on top of each other and roll into a bundle
- Cut the leaves about 2-inches in width
- Add the leaves to a large bowl of water
- Push down to submerge the leaves and soak until ready to use
Cooking the Greens
- Add water to a large pot along with the turkey leg. Bring to a boil.
- Drain the chopped leaves and add to the pot–submerge until they are wilted. Bring the pot back to a boil.
- Add stock, salt and pepper
- Reduce heat and simmer covered 3 to 4 hours or until greens are tender.
- Taste for seasoning
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