Smothered Greens

Name: Smothered Greens
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: Southern
Ingredients: 14 cups mustard greens, turnip greens, collard greens, or kale, or a mixture thereof, thoroughly washed and stems removed; 3 cups water; ¼ pound smoked turkey breast, skinless, diced; 3 teaspoons fresh hot peppers, seeded and finely chopped; ¼ teaspoon cayenne pepper; ¼ teaspoon ground cloves; 2 cloves garlic cloves, peeled and crushed; ½ teaspoon dried thyme; 1 stalk scallion, white and light green parts, chopped; 1 teaspoon ground ginger; ¼ cup onion, peeled and finely chopped

Recipe GLPRfa7a5f034aa88e

Southern

Main Course

40 min

78 cal

Servings: 5

Stovetop

SNAP eligible

This traditional dish features tender, slow-cooked collard, mustard, or turnip greens simmered in a flavorful smoked turkey and spice-infused broth. Aromatic garlic, fresh hot peppers, and warm spices like ginger, thyme, and cloves create a deeply savory and complex flavor profile. The greens become meltingly tender and absorb all the rich, smoky flavors from the broth. A comforting, soul-food inspired main dish that's naturally wholesome and satisfying.

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Ingredients

14 cups mustard greens, turnip greens, collard greens, or kale, or a mixture thereof, thoroughly washed and stems removed

3 cups water

¼ pound smoked turkey breast, skinless, diced

3 teaspoons fresh hot peppers, seeded and finely chopped

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

2 cloves garlic cloves, peeled and crushed

½ teaspoon dried thyme

1 stalk scallion, white and light green parts, chopped

1 teaspoon ground ginger

¼ cup onion, peeled and finely chopped

Directions

Wash your hands thoroughly with soap and warm water before beginning. Rinse the greens under cold running water and gently rub the leaves to remove any dirt or debris. Remove the tough center stem from each leaf by folding the leaf in half and slicing along the stem, or simply discard the stems. Tear or slice the cleaned leaves into bite-sized pieces and set aside.
In a large saucepan or Dutch oven, combine the water, diced smoked turkey breast, crushed garlic, fresh chopped hot peppers, cayenne pepper, ground cloves, dried thyme, chopped scallion, ground ginger, and chopped onion.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the turkey pieces and spices are well distributed throughout the broth.
Once boiling, carefully add the prepared greens to the pot, stirring gently to combine with the broth. The greens will appear to overflow initially but will wilt down significantly.
Reduce the heat to medium or medium-low, cover the pot partially, and simmer for 20 to 30 minutes until the greens are very tender and have absorbed the flavors of the broth. The cooking time may vary depending on the type of greens used and their size. Taste and adjust seasonings as desired.
Divide the smothered greens and broth evenly among serving bowls and serve hot. The dish may be garnished with additional chopped scallions or hot pepper if desired.

Comments

Grocery List Plus Editorial Staff4

Collards or mustard greens are a North Carolina staple and widely available at all major chains; turkey is cheap and accessible; the spice profile (cayenne, cloves, thyme, ginger) builds depth without requiring specialty stops. The 40-minute stated time is honest for a braise, though simmering greens tender takes closer to 45 minutes on a weeknight. This feeds five well as a Southern side dish or one-pot meal and reheats beautifully, but at five servings the cost per serving lands around $2–$2.50 depending on which greens you choose and whether you use ground or sliced turkey, making it solid but not bargain-basement.