Turnip Greens with Smoked Turkey and Thyme

Turnip Greens with Smoked Turkey and Thyme

Smoky turkey and fresh thyme simmer with tender turnip greens for a savory Southern side.

Total 2 hr 20 min Makes 6 servings Calories 210/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Turnip greens are braised low and slow with smoked turkey legs or wings, onion, garlic, and fresh thyme until silky and infused with smoky depth. A splash of vinegar at the end brightens the pot liquor, making this a comforting side for Sunday dinners or holiday spreads. Serve with cornbread to soak up every drop of the broth.

Ingredients

  • 3 pounds turnip greens, stemmed and roughly chopped
  • 1 1/2 pounds smoked turkey wings or legs
  • 6 cups chicken broth
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 1 teaspoon red pepper flakes
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. Heat the olive oil in a 12-quart stock pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

  2. Add the minced garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add the smoked turkey wings, chicken broth, and thyme sprigs to the pot. Bring to a boil over high heat.

  4. Reduce heat to low, cover, and simmer until the turkey is tender and the broth is deeply flavored, about 1 hour.

  5. Remove the turkey wings from the pot and set aside to cool slightly. Once cool enough to handle, pull the meat from the bones, discarding skin and bones, and shred the meat into bite-sized pieces.

  6. Add the chopped turnip greens to the pot in batches, stirring to wilt them into the broth.

  7. Return the shredded turkey meat to the pot, cover, and simmer until the greens are very tender, about 45 minutes, stirring occasionally.

  8. Remove the thyme sprig stems from the pot. Stir in the apple cider vinegar, salt, and black pepper, tasting and adjusting seasoning as needed.

  9. Serve hot in bowls with a ladle of the pot liquor, alongside cornbread if desired.

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    Turnip Greens with Smoked Turkey and Thyme

    Turnip greens are braised low and slow with smoked turkey legs or wings, onion, garlic, and fresh thyme until silky and infused with smoky depth. A splash of vinegar at the end brightens the pot liquor, making this a comforting side for Sunday dinners or holiday spreads. Serve with cornbread to soak up every drop of the broth.

    2 hr 20 min 6 servings 210 cal

    Ingredients

    • 3 pounds turnip greens, stemmed and roughly chopped
    • 1 1/2 pounds smoked turkey wings or legs
    • 6 cups chicken broth
    • 1 yellow onion, diced
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 4 sprigs fresh thyme
    • 1 teaspoon red pepper flakes
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground

    Method

    1. 1

      Heat the olive oil in a 12-quart stock pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

    2. 2

      Add the minced garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute.

    3. 3

      Add the smoked turkey wings, chicken broth, and thyme sprigs to the pot. Bring to a boil over high heat.

    4. 4

      Reduce heat to low, cover, and simmer until the turkey is tender and the broth is deeply flavored, about 1 hour.

    5. 5

      Remove the turkey wings from the pot and set aside to cool slightly. Once cool enough to handle, pull the meat from the bones, discarding skin and bones, and shred the meat into bite-sized pieces.

    6. 6

      Add the chopped turnip greens to the pot in batches, stirring to wilt them into the broth.

    7. 7

      Return the shredded turkey meat to the pot, cover, and simmer until the greens are very tender, about 45 minutes, stirring occasionally.

    8. 8

      Remove the thyme sprig stems from the pot. Stir in the apple cider vinegar, salt, and black pepper, tasting and adjusting seasoning as needed.

    9. 9

      Serve hot in bowls with a ladle of the pot liquor, alongside cornbread if desired.