BROOKLYN PARK, Minn. -- Chef Jim Malinowski from Lancer Catering, which will be hosting the meal for the Chef's Brigade Dinner, shares his potlikker soup with smoked turkey, mustard greens, and black-eyed peas recipe.
- 2 smoked turkey legs
- ½ cup black-eyed peas soaked and cooked until tender (or substitute 15 oz. can)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 dried red chilies, or ½ tsp. crushed red pepper
- 1 qt. low sodium chicken broth
- 2 bay leaves
- 2 bunches mustard greens, chopped (or substitute greens of choice)
- ¼ cup white wine vinegar
- Salt and pepper to taste
Bring broth, turkey legs, onion, garlic, chili, and bay leaf to boil, reduce heat to medium low and cook uncovered, about 1 and ½ hours, until turkey is tender. Remove turkey legs from broth and remove meat. Add meat, peas, and greens back to broth. Add vinegar and cook on medium about ½ hour. Season to taste with salt and pepper.
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