- 1 turkey bone leftover
- 1 package preserved mustard greens
- White vinegar
- White pepper
- Salt to taste
- Boil your soup water and put in the turkey bones. Boil for 1 hour.
- Rinse the preserved mustard greens briefly in water and chop into smaller pieces. 10 minutes before serving the soup, put the preserved mustard greens in and boil for a few minutes longer.
- Add vinegar, pepper and salt to taste.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.