Traditional Southern Greens Mustard Turnip or Collards
Experience the soul-warming comfort of "Traditional Southern Greens," a classic Southern recipe featuring tender mustard, turnip, or collard greens slow-simmered with a smoky ham hock or turkey leg. Infused with the rich flavors of garlic, onions, and a touch of apple cider vinegar, this dish strikes the perfect balance between savory and tangy. Enhanced with a hint of red pepper flakes for gentle heat and a pinch of sugar for depth, these greens are cooked low and slow in a seasoned broth to create that signature Southern "pot liquor." Perfectly paired with cornbread, this hearty and nutritious side dish is a staple of Southern cooking, delivering a comforting, flavor-packed experience in every bite.
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Recipe Information
Ingredients
- 2 pounds greens (mustard, turnip, or collard greens)
- 1 piece smoked ham hock (or smoked turkey leg)
- 1 medium onion
- 4 pieces garlic cloves
- 6 cups chicken broth (or water)
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil (or bacon grease)
Instructions
Thoroughly wash the greens in cold water to remove any grit or dirt. Remove tough stems and roughly chop the leaves into bite-sized pieces. Set aside.
Heat a large stockpot over medium heat and add the olive oil (or bacon grease).
Chop the onion and smash or mince the garlic. Sauté the onion in the pot until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
Add the smoked ham hock (or smoked turkey leg) to the pot, followed by the chicken broth (or water). Bring to a simmer and let cook for 15 minutes to infuse the broth with flavor.
Add the chopped greens to the pot in batches, stirring to wilt them down as they cook. Once all the greens are added, stir in the apple cider vinegar, sugar, red pepper flakes, salt, and black pepper.
Reduce the heat to low, cover the pot with a lid, and simmer the greens for about 1 to 1.5 hours, stirring occasionally. The greens should be tender but not mushy when done.
Taste and adjust seasonings as needed, adding extra salt, pepper, or vinegar to your preference.
Serve hot with a ladle of the flavorful cooking liquid (pot liquor). Pair with cornbread for a traditional Southern meal.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 9852 mg | 428% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 19.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2051 mg | 158% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3278 mg | 70% | |
*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.
