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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1520 |
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This is a perfect Southern side dish... it goes great with Ham, Turkey or anything else really, I just love it! Ingredients:
4 2 lbs bags of mustard greens (can also use collard greens) *i prefer the bagged greens because they are already cleaned and cut. |
3 stalks of celery chopped |
1 large onion, chopped |
6 cloves of garlic, chopped |
1 large jar of sweet banana peppers |
2 ham hocks, smoked |
1 turkey leg, smoked (optional) *you can also use three turkey legs if you do not want to use ham hocks |
2 tsp sugar |
2 tsp freshly ground pepper |
1/2 tsp italian seasonings (optional) |
crushed red pepper (to taste) |
2 tbsp of fresh lemon juice |
4 to 6 medium idaho potatoes, peeled and cut into quarters |
1/4 cup butter |
Directions:
1. Rinse greens and shake off excess water. (If you're using greens from market that are not bagged, wash them thoroughly and skake excess water)
2. Put Ham Hocks and Turkey Leg(s) in enough cold water to cover them in a large pan or dutch over over heat.
3. Heat to boiling, reduce to simmering and cook, covered, until almost tender, about 1 1/2 hours
4. Stir in the chopped greens, and all other ingredients except the potatoes.
5. When the greens wilt and boil down, transfer all contents of pan and potatoes into a large crock-pot, stir in butter and cook on low for 5 to 6 hours until tender
6. Check seasoning and add more to taste
7. Serve..
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