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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