A touch of herbs and smoked turkey to make up for the loss of salt pork.
Servings: 6
• 3 cups of water • 1/4 pound smoked turkey breast, skinless • 1 tablespoon jalapeno or cilantro, freshly chopped • 1/4 teaspoon cayenne pepper • 1/4 teaspoon cloves, ground • 2 cloves garlic, crushed • 1/4 teaspoon thyme • 1 green onion or scallion, chopped • 1/2 teaspoon ginger, ground • 1/4 cup onion, chopped • 2 pounds greens (mustard, turnip, collard, kale or mixture)
Place all ingredients except greens into a large saucepan and bring to boil. Prepare greens by washing thoroughly to remove all sand. Remove all stems. Tear or slice leaves into bite-size pieces. Add greens to turkey stock. Cook 20-30 minutes until tender. Have pickled hot pepper sauce on hand for those that want it.
