Planet Green
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Ingredients:
3 tablespoons extra virgin olive oil
1 cup sliced onions
3 tablespoons chopped green onions
8 ounces thinly sliced okra
1/2 tablespoon chopped garlic
2 pounds shredded mixed greens (1/2 pound each spinach, collard greens, turnip greens
and cabbage leaves)
2 smoked turkey wings, separated at the joints
2 quarts vegetable or chicken stock
1 bay leaf
1 teaspoon salt
Cayenne
Pinch ground thyme
Steamed rice, for serving
Chopped green onions, for garnish
Method:
Heat olive oil in a large soup pot; add sliced onions, green onions and cook until tender,
about 3 minutes. Add okra and garlic and cook for another 2 minutes. Add greens, a
handful at a time. Stir until wilted before adding next bunch. Add the turkey wings, the
stock, bay leaf, salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 1 hour.
Taste for seasoning—greens should be tender and slightly spicy; add enough salt to
enhance flavors.
To Serve:
Serve with steamed rice and green onions.
Yield: 6 to 8 Servings.
Editor's Note: Look for heritage or organic, free range turkey varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Soups for Supper episode of Emeril Green.
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