Braised Kale and Turnips with Smoked Turkey

Braised Kale and TurnipsEat your greens!

Sometimes not the most exciting part of your meal but this recipe will change you and your dull relationship with greens. While living in NYC, I was fortunate enough to work as a recipe tester at Bon Appetit and this was one of my most memorable recipes.

I like greens. I like smoked turkey. But turnips…?

The recipe was easy to follow and didn’t have too many ingredients. I love collard greens and figured this was just a variation using turkey instead of ham hocks. But something magical happens when you cook the greens in the smoked turkey broth. It becomes rich and silky, meaty,  slightly spicy and smokey with a tang of the vinegar at the end to perk up the braise.

Do not doubt this recipe. It is not the most picture perfect but your tummy will thank you later.

 Braised Kale and Turnips with Smoked Turkey

Adapted from Bon Appetit

8 servings

1 serving = 1 ½ cups = 5 PP+

15 minutes prep time

30 minutes cook time

  • ½ # smoked turkey wings
  • 1 tbsp olive oil
  • 3 cups onions, sliced
  • 1 tsp crushed red pepper flakes
  • 6 garlic cloves, minced
  • 1# turnips, medium dice
  • 16 cups of kale
  • 1 tbsp apple cider vinegar
  • 2 tbsp butter
  • salt and pepper, to taste

First, place the smoked turkey wings in a large pot. Add cold water so that the wings are covered. Bring to a boil; reduce to a simmer and cover until the wings are tender. This should take about 1 hour. Strain off the broth from the turkey wings but save 4 cups of broth for kale. Remove the skin from the wings and shred/pick the meat (try not to eat too much of it during this process).

Smoked Turkey Wings IMG_1725

Heat a large dutch oven over medium heat. Add the onions and crushed pepper flakes. Cook until the onions become tender. Add the garlic and sauté for 1-2 minutes until fragrant. Add the turnips and 2 cups of broth. Bring to a boil and cook for 2 minutes.


Add the kale; this will be done in batches. Cook, stirring often and add more broth in ¼ cup increments if the mixture becomes dry. Cook until all the kale is wilted and the turnips are tender; around 10-15 minutes.


Stir in the reserved turkey meat. Add butter and apple cider vinegar. Season to taste with salt and pepper. Now eat your greens!