Perfect Southern Greens Kale Beet Collard Greens Mustard
Dive into a symphony of bold, smoky, and tangy flavors with this "Perfect Southern Greens" recipe, combining kale, beet greens, collard greens, and mustard greens for a deliciously nutrient-packed side dish. Simmered low and slow with smoky turkey leg or ham hock, aromatic garlic, and onion, these greens soak up a rich broth seasoned with apple cider vinegar, hot sauce, and a touch of heat from optional red pepper flakes. Perfectly tender and bursting with Southern charm, this recipe is the ultimate comfort food staple, ideal for pairing with fluffy cornbread or hearty steamed rice. Whether you're looking to elevate your weeknight dinners or impress at your next gathering, this recipe showcases the best of traditional Southern cuisine with modern versatility!
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Recipe Information
Ingredients
- 4 cups (chopped) Kale
- 4 cups (chopped) Beet greens
- 4 cups (chopped) Collard greens
- 4 cups (chopped) Mustard greens
- 2 tablespoons Olive oil
- 1 piece Smoked turkey leg or ham hock
- 1 medium (diced) Onion
- 4 minced Garlic cloves
- 4 cups Chicken broth or vegetable broth
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Hot sauce
- 0.5 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 teaspoon (optional) Red pepper flakes
Instructions
Rinse all the greens thoroughly under cold water to remove any grit or dirt. Pat them dry with a kitchen towel or use a salad spinner to dry them completely. Remove the tough stems and chop the greens into bite-sized pieces.
Heat a large pot or Dutch oven over medium heat and add the olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Add the smoked turkey leg or ham hock to the pot and pour in the broth. Bring it to a boil, then reduce the heat to low and simmer for 15 minutes. This helps to infuse the broth with smoky flavor.
Begin adding the greens to the pot in batches, starting with the tougher greens like collards and kale. Stir after each addition to allow the greens to wilt down before adding more. Once all the greens have been added, cover the pot with a lid and simmer for 30 minutes, stirring occasionally.
After 30 minutes, check the greens for tenderness. Add the apple cider vinegar, hot sauce, salt, black pepper, and red pepper flakes (if using). Stir well to combine and cook for an additional 10-15 minutes, or until the greens reach your desired level of tenderness.
Remove the smoked turkey leg or ham hock from the pot. If desired, shred the meat and return it to the greens, discarding any skin and bones.
Taste and adjust seasoning as needed. Serve the greens hot with cornbread or over steamed rice for a classic Southern pairing.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
