I was delighted to receive the latest cookbook from chef Regina Charboneau. Regina has made frequent appearances on my show, P. Allen Smith Gardens, sharing her fabulous recipes. Her butter biscuits are always a big hit!

This cookbook, Regina’s Table at Twin Oaks, is packed with tasty examples of her signature Southern cuisine that always comes with a delicious twist. I can’t wait to try this recipe for Mustard greens with pepper vinegar. Regina includes this dish in a menu of fried chicken, vegetable slaw with green goddess dressing, baked red potato salad, white corn sticks with honey butter and rhubarb apple crisp – a traditional Southern meal that’s ideal for any table!


  • 1 smoked turkey leg
  • 2 pounds mustard greens
  • 1 medium onion
  • 2 teaspoons garlic salt
  • 1/4 teaspoon crushed red pepper
  • Pepper vinegar (This is optional. Any hot sauce will work in a pinch.)
  • 8 to 12 hot chili peppers
  • 1/2 cup white vinegar
  • 1/2 teaspoon salt


  1. The hot pepper vinegar should be made at least three days in advance so that the flavors have time to meld. It\'s optional, so if you don\'t have time any hot sauce will do.
  2. Heat the white vinegar with the salt until the salt dissolves.
  3. Push the peppers into a clean bottle. Use a wooden skewer if needed to push them to the bottom. Try to put as many peppers in the bottle as will fit.
  4. Cover the peppers with the vinegar and salt mixture. Let the mixture cool before putting on the top.
  5. Let stand for at least three days before using. It will get better with time.
  6. To make the mustard greens pour 3 quarts of water into a 6 quart stock pot. Place the pot over a medium heat.
  7. Dice the onion and add to the stock pot.
  8. Add the smoked turkey leg, garlic salt and crushed red pepper. Cook for 30 minutes over medium heat.
  9. Wash the mustard greens well. Pat dry and cut or tear into 4 inch pieces.
  10. Add the prepared mustard greens to the stock pot and cook for 15 minutes.
  11. Turn off the heat, but leave the greens in the stock.
  12. Serve warm with pepper vinegar.