De’Troit Greens
By Becky Bolden from The Village of Oakland Woods
2 Boxes chicken or beef bone broth
1 Bag collard greens, cleaned and chopped
1 Bag turnip greens, cleaned and chopped
3-4 turnips, medium, peeled and diced
3 onions, medium, peeled and quartered
4-6 Cloves garlic, chopped
6-8 Strips bacon, thick cut
4 Patties sage sausage
1 Bottle Honey Brown lager beer or Old English 800 beer
2 Tbsp. no salt seasoning
3 Tbsp. spicy brown mustard
1 bayleaf, dried
1 Tbsp rosemary, dried
1 tsp. thyme, dried
1 tsp. sage, dried
Lawry’s seasoning salt, optional
Directions
Simmer onions, garlic, mustard, rosemary, thyme, sage, no salt seasoning, and bayleaf in water for 45-60 minutes. While the water is simmering, cut bacon into 1/2 inch pieces and crumble sausage. Brown together in a skillet, drain on paper towels, and set aside. Save 3 tablespoons of the rendered fat.
When the water has simmered, add turnips, bacon, and sausage to the strained water. Cook until the turnips are par-boiled, then add the bone broth. When the pot has come to a boil, add greens and cook until tender. Add Lawry’s seasoning salt to taste.
