Step 1

Remove mustard green leaves from the stem. Then wash, rinse and chop into large chunks.  Repeat until all mustard greens have been removed from its stem. Discard stem and reserve chopped leaves.

Step 2

Heat up a medium or large dutch oven. Then add chopped bacon, cook for about 5-6 minutes or until brown.

Step 3

Add about 1 tablespoon oil - there should be about 2 -3 tablespoons grease in the pot. Add onions, garlic , chopped smoked turkey , and sauté for about 3-5 minutes.

Step 4

Gently stir in the mustard greens (a little at a time, until wilted ) followed by Creole seasoning.

Step 5

Add smoked turkey bone to the pot with chicken broth or water.  Add pepper flakes , if desired

Step 6

Bring to a boil and simmer for about 20 minutes or until desired tenderness has been reached. Return bacon back to the pot, stir.

Step 7

Remove from the stove and discard bone.

Step 8

Serve warm with biscuits, hot sauce and ham, optional.