The Weeknight Table

Start by building your pot liquor. Add the smoked turkey or ham hock to a large pot and cover with about 6–8 cups of water. Bring it up to a boil, then reduce to a steady simmer and let that go for about 45 minutes to an hour. This is where the flavor starts—don’t rush this part.

Once the meat has started to tenderize and flavor the water, add in the diced onion and garlic. Let that cook for about 5–7 minutes until everything smells like you’re doing something right.

Now start adding your greens. Do it in batches if you need to—mustard and turnip greens will look like too much at first, then cook all the way down. Stir them into the pot as they wilt.

Add the olive oil, chicken bouillon, Cajun seasoning, garlic powder, onion powder, black pepper, red pepper flakes, and sugar. Stir everything together so the seasoning gets down into the pot liquor.

Cover and let the greens simmer on medium-low heat for about 45 minutes to 1 hour, stirring occasionally. You’re looking for tender greens, not mush—but definitely not tough. Somewhere right in that sweet spot.

Once the greens are done, pull out the smoked meat, shred it, and return it to the pot. Taste the pot liquor—this is your moment. Adjust salt, spice, or bouillon until it hits.

Let it sit uncovered for another 10–15 minutes to slightly reduce and concentrate the flavor if needed.

Serve hot—with plenty of that pot liquor spooned right over the top.