Ingredients:
Four turkey thighs
Two bags of mustard greens pre cleaned and chopped, rinse them off anyway because they put preservatives in bagged greens. YOu can rinse them right in the bag. Open the top run water in and pour it out. If you grow your own.. then you know how many greens that is.
Tablespoon Olive or corn oil
Mexican Red Adobo seasoning (if you dont have it omitt It will taste fine without it)
Salt (less if using Adobo more if not)
Pepper
Garlic
poultry seasoning
Basalmic vinegar
Things you should have:
You need a Frying pan that will fit the thighs and has a cover... I use a chicken fry pan because its deep.
Cooking thermometer
Cooking Instructions - Thighs:
preheat oven 350
Season thighs both sides.
Oil frying pan with olive or corn olil
Place thighs skin side up in pan.
Put the lid on.... It keeps the drippings from burning off
Place in oven.
set timer for an hour I cook my smell so I start checking temperatures when the house smells yummy and the timer is close to being done.
pull pan out of oven and set on stove. Pull thighs and let rest on plate.... fifteen minutes
Cooking Instructions - greens:
There will be yummy bits and oil in the bottom of the pan....
Then throw in wet mustard greens into the drippings.... and turn the fire on medium.... I use tongs to bring the wilted greens up and let the un-wilted down. As soon as there is room add half the other bag.... keep pulling up the wilted and let the un-wilted settle.... till you can get the rest of the bag of greens in. Then cover and turn the heat down a little more. No need for seasonings because the drippings will have enough for the greens as well. Cook another five minutes.
Don't need to worry about putting water in. The greens let off steam and makes a liquor on bottom. Not alcohol just "pot liquor" its a southern expression. My folks use to drink pot liquor to keep em regular.... ahem.
Oh and balsamic vinegar is for the greens sprinkle it on to taste.
Recipe Pictures:
Finished dish
ingredients... had to paste one of them in because I forgot to take it in the picture
Left to right Pepper Garlic Salt Adobo then i pasted in the poultry seasoning
A word about adobo it has salt in it I always give mixed seasoning a taste it doesn't have much.
But you will need to adjust seasonings accordingly.
Four turkey thighs
Two bags of mustard greens pre cleaned and chopped, rinse them off anyway because they put preservatives in bagged greens. YOu can rinse them right in the bag. Open the top run water in and pour it out. If you grow your own.. then you know how many greens that is.
Tablespoon Olive or corn oil
Mexican Red Adobo seasoning (if you dont have it omitt It will taste fine without it)
Salt (less if using Adobo more if not)
Pepper
Garlic
poultry seasoning
Basalmic vinegar
Things you should have:
You need a Frying pan that will fit the thighs and has a cover... I use a chicken fry pan because its deep.
Cooking thermometer
Cooking Instructions - Thighs:
preheat oven 350
Season thighs both sides.
Oil frying pan with olive or corn olil
Place thighs skin side up in pan.
Put the lid on.... It keeps the drippings from burning off
Place in oven.
set timer for an hour I cook my smell so I start checking temperatures when the house smells yummy and the timer is close to being done.
pull pan out of oven and set on stove. Pull thighs and let rest on plate.... fifteen minutes
Cooking Instructions - greens:
There will be yummy bits and oil in the bottom of the pan....
Then throw in wet mustard greens into the drippings.... and turn the fire on medium.... I use tongs to bring the wilted greens up and let the un-wilted down. As soon as there is room add half the other bag.... keep pulling up the wilted and let the un-wilted settle.... till you can get the rest of the bag of greens in. Then cover and turn the heat down a little more. No need for seasonings because the drippings will have enough for the greens as well. Cook another five minutes.
Don't need to worry about putting water in. The greens let off steam and makes a liquor on bottom. Not alcohol just "pot liquor" its a southern expression. My folks use to drink pot liquor to keep em regular.... ahem.
Oh and balsamic vinegar is for the greens sprinkle it on to taste.
Recipe Pictures:
Finished dish
ingredients... had to paste one of them in because I forgot to take it in the picture
Left to right Pepper Garlic Salt Adobo then i pasted in the poultry seasoning
A word about adobo it has salt in it I always give mixed seasoning a taste it doesn't have much.
But you will need to adjust seasonings accordingly.
