Southern Greens
Dive into the comforting, savory flavors of the South with this classic Southern Greens recipe, a soul-soothing medley of collard, mustard, and turnip greens simmered to perfection with a smoky ham hock. Infused with rich chicken broth, a touch of apple cider vinegar, and a hint of brown sugar for balance, these greens deliver a perfect harmony of smoky, tangy, and slightly sweet flavors. A pinch of crushed red pepper flakes adds just the right touch of heat, making every bite irresistible. Slow-cooked until tender and brimming with flavor, these greens are a quintessential Southern side dish, ideal for pairing with cornbread or your favorite comfort foods. Perfect for a family gathering or a weeknight treat, this recipe is your gateway to authentic Southern homestyle cooking.
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Recipe Information
Ingredients
- 2 bunches Collard greens
- 1 bunch Mustard greens
- 1 bunch Turnip greens
- 1 piece Smoked ham hock
- 1 large Onion
- 4 pieces Garlic cloves
- 6 cups Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Brown sugar
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Thoroughly wash the collard greens, mustard greens, and turnip greens under cold running water to remove any grit or dirt. Remove the tough stems and roughly chop the leaves.
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Place the smoked ham hock in the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to flavor the broth.
Add the collard, mustard, and turnip greens to the pot in batches, allowing each batch to wilt slightly before adding the next.
Stir in the apple cider vinegar, brown sugar, crushed red pepper flakes, salt, and black pepper. Mix well to combine.
Cover the pot and simmer over low heat for 1 to 1.5 hours, stirring occasionally, until the greens are tender and infused with the smoky flavor of the broth.
Once cooked, use tongs to carefully remove the ham hock. If desired, shred any meat from the ham hock and return it to the pot.
Adjust seasoning to taste and serve hot. Southern greens pair perfectly with cornbread or as a side to your favorite soul food dishes.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10146 mg | 441% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 28.0 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1745 mg | 134% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4832 mg | 103% | |
*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.
