Laila Ali bringing the flavor with her West Coast Southern Greens!
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons celery seeds
2 teaspoons dried ground thyme
2 teaspoons dried ground parsley
1 teaspoon dried ground marjoram
1 teaspoon freshly ground black pepper
1 smoked or plain turkey leg
1 tablespoon extra-virgin olive oil
1 large onion (finely chopped)
3 garlic cloves (minced)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon mustard powder
1 teaspoon sea salt, plus more to taste
1 tablespoon smooth natural no-sugar-added-peanut butter
1 tablespoon tamari or soy sauce
2 teaspoons white wine vinegar
1 bunch mustard greens (stemmed, leaves chopped)
1 bunch collard greens (stemmed, leaves chopped)
1 bunch kale, preferable curly kale (stemmed, leaves chopped)
For the Seasoning: In a small bowl, combine all the ingredients. Transfer to a jar, cover, and store in a cool, dark place for up to 6 months. Stir before using.
For the Greens: Pour 8 cups water into a large pot (large enough to hold all the greens). Add the turkey leg and bring the water to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the meat begins to fall off the bone, about 45 minutes. Transfer the turkey leg to a bowl, let cool, then remove and discard the skin and pull apart the turkey meat (save the bones for your next batch of Basic Bone Broth). Pour the turkey broth into a measuring cup or container.
Wipe out the pot, add the oil, and heat over medium-high heat. Add the onion and cook, stirring often, for about 5 minutes, until softened. Add the garlic and cook for about 1 minute, until aromatic. Add the Supper-Sassy Seasoning, black pepper, red pepper flakes (if using), mustard powder, and salt and cook, stirring often, for 1 minute. Add the peanut butter, tamari, and vinegar and stir to dissolve the peanut butter. Stir in 2 cups of the turkey broth (save the rest to start your next batch of Basic Bone Broth or pour it into a mug, add a pinch of salt, and enjoy it as a light sipping broth), bring to a simmer, and cook for 5 minutes to combine the flavors. Add the greens, cover the pan (at this point the pot likely will be too full to stir), and cook for about 5 minutes, until the greens are wilted. Uncover the pan and cook, stirring occasionally, until the greens are well coated in sauce and as soft as you like them, adding more turkey broth if needed. I like to go for about 30 minutes, but if you like your greens more on the steamed side, feel free to go for less. Add the shredded turkey to the pot, stir, and cook to heat through. Taste and add more salt if needed.
Tip: These greens are excellent stirred into a macaroni and cheese dish or as a healthy pizza topping!