A “down home” Southern Thanksgiving feast wouldn’t be complete without a savory pot of some good ole’ GREENS. I’m talking a big ole’ loving pot chock full of collard greens, mustard greens, turnip greens and kale greens stewed together in a rich “pot liquor” chicken broth of onion, garlic, and white vinegar.

I love how the flavors and textures of the different variety of greens cook together and culminate into a hearty and savory vegetable goodness. These greens are truly delicious as a vegetarian side dish, but you can add turkey bacon or smoked turkey to the pot for a rich, smoked flavor that’s also low in fat. Now, if you cannot locate the turnip greens (which are the green leafy tops of the turnip) then double up on the kale or the mustard greens. Or cut up an actual turnip and stew it in the pot at the end for more texture and delicious flavor.


4 cups Chicken Stock
2 Bu. Collard Greens, stems removed, cleaned & coarsely chopped
2 Bu. Kale, cleaned & coarsely chopped
1 Bu. Mustard Greens, cleaned & coarsely chopped
1 Bu. Turnip Greens, cleaned & coarsely chopped
1 sm. White Onion, thinly sliced
1-2 Yellow Peppers (hot)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. White Vinegar
2 Tbs. Olive Oil


In a large pot add the olive oil, sliced white onion, garlic and onion powder and cook stirring for about 5 minutes. Stir in the greens in batches. Add 6 cups chicken stock and bring to a boil. Add 1-2 yellow peppers. These peppers are hot so depending on your heat tolerance level I suggest 1-2. You may add more if you want it hotter. Reduce the heat and simmer until the greens are tender, about 1 1/2 hours. Add vinegar and salt and pepper to taste.

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