“Families today are still getting together for Sunday dinner. But, mothers are changing the way they make ‘grandma’s’ recipes. Today, many African American moms know that there is a link between what we eat and why so many of us suffer from serious health problems like obesity, type 2 diabetes, heart disease, stroke, and certain types of cancer.
Moms are taking control of their kitchens and their communities. They are talking with their friends, store owners, and community leaders about getting healthy food in their neighborhoods. They are changing their way of cooking soul food, just enough, so that it is still delicious – just healthy.”
Today’s recipe from the Network for a Healthy California does just that. We love this dish because it gives moms, sisters and daughters an easy, healthy, and delicious way to cook a Southern classic for their families and friends. You can dowload the entire cookbook here.
6 cups water
1/4 pound smoked turkey breast, skinless
1/4 cup onion, chopped
1 tablespoon chopped and seeded jalepeño pepper (optional)
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon dried thyme
1 green onion, chopped
1 teaspoon ground ginger
2 pounds of greens (mustard, collards, kale, turnip, or mixtue)
- Place all ingredients except greens into a large pot and bring to a boil.
- Prepare greens by washing thoroughly and removing stems.
- Tear or slice greens into bite-size pieces.
- Add greens to turkey stock. Cook 20 to 30 minutes until tender.
- Serve while hot.