Categories: Recipes
      Date: Apr  6, 2015
     Title: Creole "Mess" Greens
There are plenty of greens in market right now perfect to use with this Creole recipe from Chef and Cookbook extrordinaire, Carolyn Shelton. Give the recipe a shot and then pick up her cookbook Zydeco, Blues, n Gumbo. You'll learn all about cooking Southwest Louisiana cuisine and get a history of the music too!


3 large bunches of greens (use your favorite variety)

3 large hamhocks or smoked turkey legs

2 lbs of smoked turkey meat (your choice - necks, thighs, or other)

1 large onion

2 Tbsp Creole seasoning

Dash of salt as needed

1 JalapeƱo, chopped

2 Tbsp. Sugar


Boil the smoked meat for an hour. Then drop the greens in seasoned water. Add seasoning. Taste and adjust seasoning as needed. Serve with cornbread.

Recipe compliments of Chef Carolyn Shelton from her cookbook, Zydeco, Blues, n Gumbo.