Traditional recipes

Braised Kale and Turnips with Smoked Turkey

Braised Kale and Turnips with Smoked Turkey

Kale and turnips on their own? Meh. But this recipe calls for smoked turkey, which imbues this dish with tons of flavor.


  • 1–11/4-pound smoked turkey wing or fresh turkey wing
  • 3 cups thinly sliced onions
  • 1 teaspoon crushed red pepper flakes
  • Fine sea salt, freshly ground pepper
  • 1 pound turnips, peeled, cut into 1' cubes
  • 16 cups (firmly packed) coarsely torn kale leaves (from about 1 lb.; center stems removed)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons (1/4 stick) unsalted butter

Recipe Preparation

  • Place turkey wing in a large pot. Add 12 cups water; bring to a boil. Reduce heat to medium-low, cover, and simmer until turkey is tender, about 1 hour. Drain, reserving 4 cups broth. Let wing cool. Coarsely shred meat, discarding skin and bones.

  • Heat oil in a large heavy pot over high heat. Add onions and pepper flakes. Season with salt and pepper. Saut é until onions begin to soften, about 4 minutes. Add turnips, garlic, and 2 cups reserved turkey-wing broth. Bring to a boil and cook for 2 minutes. Add kale. Cook, stirring often and adding broth by 1/4 cupfuls if dry, until turnips are tender and kale is wilted, about 10 minutes. Stir in reserved turkey meat. Drizzle vinegar over; add butter and stir until butter melts.

Nutritional Content

One serving contains: Calories (kcal) 232.7 %Calories from Fat 39.4 Fat (g) 10.2 Saturated Fat (g) 3.0 Cholesterol (mg) 39.7 Carbohydrates (g) 23.1 Dietary Fiber (g) 4.7 Total Sugars (g) 4.3 Net Carbs (g) 18.4 Protein (g) 15.4 Sodium (mg) 116.0Reviews Section

16 Recipes for Kale, Radicchio, Escarole, and More Hardy Winter Greens

Spring is on its way, which means you'll soon find a bounty of sweet and tender salad greens at your local farmers markets. But we're not quite there yet, so for now we're contenting ourselves with all the bitter greens we can get our hands on—kale, radicchio, beet greens, escarole, and more. While any one of these can be eaten raw, they tend to be a little on the tough side and, well, bitter. Cooking the greens softens them up and helps bring out their sweeter, earthier flavors.

For all the dishes you need to get your vegetable fix in what remains of winter, read on for 16 of our favorite recipes involving cooked bitter greens, from creamed kale and wheat berry salad with beet greens to escarole soup and Sicilian-style broccoli rabe with eggplant.

Recipe Summary

  • 5 bunches kale (such as Cavolo Nero or dinosaur kale)
  • 3 tablespoons extra virgin olive oil
  • 1 onion, sliced thin
  • 2 garlic cloves, peeled and smashed with the side of a knife
  • 2 large smoked ham hocks (about 1-1/2 lb.)
  • 2 bay leaves
  • 3 quarts reduced-sodium chicken stock
  • ¼ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon red pepper flakes
  • Kosher salt

To prepare kale, cut away stalks and thick vein along center of the leaves. Discard any leaves that are bruised or yellow. Fill the sink with water and a palmful of kosher salt (the salt helps remove any impurities) and wash the kale thoroughly to remove any grit. Repeat two or three times or until there is no grit left on the bottom of the sink drain. Stack the leaves a few at a time cut crosswise into ribbons.

Heat oil in a large, deep pot over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves cook about 10 minutes, or until the onions are softened. Pack in the greens, pushing them down into the pot then add the stock, vinegar, sugar, and red pepper flakes. Bring to a rolling boil and cook for 10 minutes, until greens start to wilt, then turn the greens over with a wooden spoon and lower the heat until the liquid is simmering. Cover cook for 45 minutes. Taste the broth and add kosher salt as need. Cook, covered, for an additional 10 minutes. Remove bay leaves. Serve hot. Makes 8 to 10 servings plus leftovers.

Recipe Summary

  • 2 bunches collard greens
  • 2 bunches mustard greens
  • 2 bunches turnip greens
  • 3 tablespoons salt
  • 4 cups chicken broth, divided
  • ½ cup vegetable oil
  • 4 cloves garlic, sliced
  • ½ cup cooked real bacon bits
  • ½ cup white sugar
  • salt and pepper to taste

Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander discard used chicken broth. Do not rinse the greens.

Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Braised Kale and Turnips with Smoked Turkey - Recipes

Sweet potatoes with bourbon and maple
butternut squash ribbons with arugula and hazelnut
Peppercorn roasted turkey with vermouth pan sauce
mustard kale salad with sweet potato
roast beef with horseradish
homemade chicken soup
chicken marbella with kumquats
blackberry-balsamic chicken
kale and sausage hand pies
moroccan wild rice butternut squash salad
chickpea pancackes with smoky roasted carrots
pumpkin creme fraiche spaghetti with fried onions and sage leaves
chicken meatballs with lemon and kale
cranberry walnut chickpea salad sandwich
vinegar braised chicken and onions
sweet, crispy chicken better than takeout
braised lamb with roasted squash and onion sauce
chicken with shallots prunes and armagnac
kale and mushrooms with creamy polenta
braised kale and turnips with smoked turkey
pumpkin and lentils with goat cheese
tahini cauliflower soup
winter soba
braised fennel and white beans
chicken and onion tagine
baked lemon and thyme mushrooms
duck breast with garam masala and grapes
choucroute soup
bo ssam
chicken and walnut stew
pumpkin stuffed with everything good
chicken apples and cream a la normande
duck breast with red wine sauce and candied kumquats
smoked whitefish brandade
beggars lingeuine
roasted squash and onions with yogurt
pumpkin chili
chicken with date and cilantro relish
coq au riesling
st tropez chicken with lavender and honey
chicken and pumpkin with soy and star anise
sweet potatoes with stilton and walnuts
kale rice bowl
sesame kale and kraut bowl
red lentil and sweet potato hummus
farro white bean and preserved lemon salad
squash and soba noodle soup
coconut lime chicken noodle soup
lentils with avocado and hummus
soba with salmon and asparagus
tangled thai salad
celeriac with mint and lentils
grape leaves
gomashio rice cakes with oyster mushrooms and cilantro chutney
roasted japanese sweet potatoes with miso spinach
pumpkin with white beans and sausage
chickpea kofta with yogurt soup
lentils with wine glazed vegetables
sweet potato black bean kale skillet
japanese chicken meatballs

Soul Food Turnip Greens

Hey y’all! It’s time to make some greens, and no- I’m not talking about collard greens! I’m going to show you how to make my soul food turnip greens! I’ve been getting so many emails from my sweethearts asking how to make turnip greens, so it’s time to tackle this recipe. Let’s get to it!

Cooking turnip greens, is actually easy. It’s time consuming if anything. There are several steps. You first have to clean the greens, and clean them good because no wants gritty greens!! Trust me, they don’t! So wash those greens, or be the person that no one wants to cook at the next family function!

While your greens are soaking, be sure to cook your smoked turkey wings ( if you want to use ham hocks, smoked neck bones, or even salt pork feel free to do so!)

Once the smoked meat has been cooking for about 45-50 minutes, you’ll start adding all your other ingredients such as the onions, garlic, peppers, spices, and etc!

Recipe Summary

  • 1 pound dried black-eyed peas
  • 2 tablespoons vegetable oil
  • 1 medium-size white onion, finely chopped
  • 2 medium turnips, peeled and cut into 8 (½-inch) wedges
  • 2 ½ teaspoons kosher salt, or to taste, divided
  • 1 ½ teaspoon black pepper, divided
  • 2 medium celery stalks, halved lengthwise and cut into small cubes
  • 4 small fresh jalapeños, seeded and diced
  • 4 medium garlic cloves, smashed and chopped
  • 4 dried bay leaves or 2 fresh bay leaves
  • 2 tablespoons harissa paste, or more to taste
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried thyme or 2 thyme sprigs
  • 3 to 4 cups vegetable stock
  • 1 (about 1 ½-pound) smoked ham hock (optional)
  • 8 ounces turnip greens or kale
  • Cooked yellow or white rice
  • 3 scallions, thinly sliced
  • Sliced pickled jalapeños (optional)

Rinse black-eyed peas discard any debris. Place peas in a large pot or bowl. Add cold water to cover let soak at room temperature at least 6 hours or up to 12 hours. Drain peas, and set aside.

Heat oil in a large pot or Dutch oven over medium. Add onion, turnips, 1/2 teaspoon salt, and 1/2 teaspoon black pepper cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add celery, diced jalapeños, garlic, bay leaves, harissa, smoked paprika, cumin, and thyme cook, stirring constantly, until fragrant, 1 to 2 minutes. Add peas, stock, ham hock (if using), 1 1/2 teaspoons salt, and remaining 1 teaspoon black pepper bring to a simmer over medium-high. Reduce heat to medium-low cover and cook, stirring occasionally, until peas are tender, about 45 minutes. Remove from heat stir in turnip greens until just wilted. Let stand 15 minutes.

Remove and discard bay leaves, thyme sprigs (if used), and ham hock. Stir in remaining 1/2 teaspoon salt or more to taste. Serve over rice top with scallions, and, if desired, garnish with pickled jalapeños.

Falling in Love with Fall Turkey Recipes

As fall weather gets cooler, the days get shorter and meals get cozier! The change in seasons may also have you wanting to mix things up in the kitchen, and seasonal vegetables are a simple, yet festive, way to spruce up your mealtime repertoire.

However, if you find yourself in the produce aisle staring puzzlingly at the array of autumnal options, you can rest easy knowing you can’t go wrong when turkey is on the table. After all, turkey is delicious all year, but our favorite protein truly thrives in the fall!

From pumpkin and parsnips to carrots and cabbage, picking out the right harvest vegetable to accompany your turkey doesn’t have to be overwhelming.

Check out a few of our favorite fall recipes that’ll have you breaking out the buffalo check and lighting pumpkin spice candles in no time:

Acorn Squash

Turkey Chili Stuffed Acorn Squash

Not just for decoration! Acorn squash is a winter gourd recognized for its unique shape and sweet, creamy flavor.

What to do with it: Stuff acorn squash with ground or shredded turkey filling and bake, or slice into rings and roast for a sweet, nutty side dish.


Good for the eyes and easy on the palette, carrots are a versatile side dish that can accompany any cut of turkey. Usually orange in color, purple, black, red, white and yellow varieties are increasing in popularity.

What to do with it: Roast away! The sweetness of carrots compliments a variety of flavor combinations. Serve alongside your turkey for a nutrient-dense meal.

Delicata Squash

Harvest Turkey Meatloaf Stuffed Delicata Squash

Also known as a sweet potato squash, delicata squash is a perfect little boat-shaped vessel for whatever filling your heart desires. And don’t worry about peeling, the skin is delicate and safe to eat!

What to do with it: A little flavor goes a long way, and delicata squash is known for tasting like a cross between fresh corn and pumpkin pie. Mix and match spices and seasonings or stuff with ground turkey for a flavor explosion.

Superfoods unite! Kale is a dark, leafy green you can eat raw or cooked and is packed with essential vitamins and nutrients.

What to do with it: Kale can be served raw or roasted, braised or steamed and is the perfect greenery for your fall recipe. Its sturdy leaves can hold its own in longer-cooked dishes.


The parsnip is a root vegetable closely related to carrot with cream-colored skin. When used in stews and soups, parsnips provide a rich flavor. They can also serve as substitutes for starchy potatoes.

Parsnips by Food Network

What to do with it: Roasted parsnips get caramelized and sweet. Mashed parsnips are a richer, creamier mashed potato alternative. Serve alongside or as the foundation under dark meat cuts, such as turkey thighs, for the ultimate pairing.


The king of autumnal gourds brings intense flavor, although canned varieties may be the most accessible and convenient for cooking purposes.

What to do with it: Canned pumpkin is a great way to add flavor to any fall dish and combines nicely with tomato paste, meats and more. Get adventurous with roasted, salted pumpkin seeds for a bit of added crunch.

Recipe to Try: Turkey Pumpkin Chili

Sweet Potato

Smoked Turkey Sweet Potato Skins

These potatoes have a sweet side and are commonly paired with meats as a hardy side dish. Loaded with fiber, sweet potatoes are versatile and easy to prepare.

What to do with it: Similar to russet potatoes, sweet potatoes can be roasted, fried, sautéed, baked or mashed. The options are endless!


Turnips are a root vegetable that commonly tastes bitter when raw but mellows when cooked.

What to do with it: Turnips can be baked, boiled or steamed and served as a tasty, robust side dish to any cut of turkey.

  1. Thoroughly clean and wash kale greens. Get rid of discolored/yellowish leaflets. Chop leaflets into fine pieces, but not too fine (it will cook down substantially).
  2. Place about 2 1/2 cups of water in a pot. You don&apost want to have too much water—this can lead to the greens tasting watered down. Bring the water to a boil.
  3. Place 4 strips of bacon in the boiling water. Let the bacon boil on medium-high for 30 - 45 minutes. This allows for the flavor to soak into the water. Add a little more water if necessary to make sure it doesn&apost completely boil out. When the bacon is tender, cut into little pieces. You can also leave it whole if you would like.
  4. Next, add in your seasonings in any order that you would like. I typically start out by adding the chopped onion to the pot. Next, I add in the olive oil, black pepper, salt, vinegar, and crushed red pepper. After all seasonings are added, stir well to blend together.
  5. Add your kale greens. You may have to add them a little at a time to allow them to cook down. Once all greens have been added, let boil for about 10 minutes.
  6. Turn heat down to low heat, cover, and let simmer for about 2 1/2 hours. This allows for the flavor to penetrate into the greens. Season to taste as necessary and add just enough water to keep it from boiling out as necessary.

Kale greens are excellent with Jiffy Cornbread or regular homemade cornbread.

The same recipe can also be used for other types of greens such as turnips, collards, or mustards.

Braised Broccoli and Kale with Smoked Bacon

Here's a simple, richly satisfying, wintry sort of dish that's lovely on its own or as an easy pasta topping. It's mostly vegetables, and yet the bacon makes it taste, well, full of wondrous bacon.

You can also sub any kind of sausage meat for the bacon—just break into small bits in the pan and brown. (If it's chicken or lamb rather than pork sausage, you may want to cook it first, remove from the pan, and add it back after the veggies are done to avoid overcooking.)

Olive oil
2 strips Niman Ranch applewood smoked bacon
2-3 cloves garlic, smashed
1 head broccoli, cut into bite-size florets (you can slice up the tender part of the stem, too)
1 bunch dino kale, sliced crosswise into strips
(One easy shortcut is to soak, rinse, and spin dry the broccoli and kale together, after they've been cut, in a salad spinner)
1/2 cup chicken or veggie broth

2 1/2 cups whole wheat fusilli pasta, if desired, cooked according to package directions.

Heat a wide saucepan or large dutch oven over medium heat. When hot, drizzle with olive oil. Add the bacon and cook 3-4 minutes, stirring occasionally, until the bacon turns lightly brown in a few places.

Toss in the garlic and press into the pan gently, then add the broccoli and stir to coat evenly. Cook for about 4 minutes, stirring once in the middle (the idea is to let it start to brown here and there). Add the kale, stir to combine, and drizzle with a little more olive oil. Continue cooking for another 5-10 minutes, stirring only occasionally, until nicely browned in many places.

Add a splash of broth, cover, and let steam for 3-4 minutes. Stir, add another splash, replace the cover, and lower the heat to medium low. Continue steaming, stirring every once in awhile and adding a little more broth if it starts to stick to the bottom of the pan too much, until the kale and broccoli are both tender (usually about 5-10 minutes of steaming will do it. And this is one of those lovely dishes that only gets better if you accidentally let it brown a little extra).

If you're making pasta, toss it, once cooked, with a little olive oil, salt, and plenty of freshly ground black pepper.