Best Southern Mustard Greens Recipes

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)

Steps:

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• Cook on high for 4 hours or until greens are tender.
• Serve with balsamic vinegar, optional.

SOUTHERN MUSTARD GREENS

Steps:

• Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.

SOUTHERN TURNIP AND MUSTARD GREENS

Steps:

• Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
• Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (see recipe). Add the onion and vinegar, toss to combine. Serve immediately.

ROSE'S SOUTHERN COOKED MUSTARD & TURNIP GREENS

Steps:

• 1. Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.
• 2. Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.
• 3. Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.
• 4. Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
• 5. Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
• 6. Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
• 7. PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.

BEST SOUTHERN STYLE MUSTARD GREENS EVER

Steps:

• This is real simple. In a medium sauce pan, bring chicken or beef stock to a boil and then throw in your greens honey, garlic, and tomatoes with a pinch or two of salt. While cooking on medium squirt lemon over and cook for 2 minutes. Some will say it is too much, but it's not. They taste better this way, but admittedly don't look as nice. Once done, throw in the cream cheese and feed in extacy!

SMOKEY SOUTHERN MUSTARD GREENS

Steps:

• Combine chicken stock and mustard greens in a large stockpot; add ham, bacon, onion, vinegar, and butter. Bring stock to a rolling boil. Cook, stirring occasionally, for 20 minutes; reduce heat to low and simmer until greens are tender, about 30 minutes. Season with salt, pepper, and red pepper flakes.

SOUTHERN MUSTARD GREENS

Steps:

• Old fashioned way to clean mustard or any other type of greens is to get out in the yard with a water hose and 2 huge silver wash tubs on an outside strong table-to hold all the weight of the water.
• Stand in the sun if possible because when green season comes in the fall and in spring time.It usually pretty nippy and breezy.Fill up both tubs with the water hose--after you have washed and cleaned the tubs well.
• Use your hands and tear out all ribs of mustard greens and put in a mulch pile or feed to chickens if you have some.Just push up and down with a handful of greens in each hand to get sand out of them--in the first tub--then toss into the second tub and do the same.Put into container while you empty-rinse and re-fill both tubs--repeat green washing routine--again wash rinse re-fill tubs again.Six tubs of rinsing to remove every grain of sand from the whole bunch of greens.STOP NOW.
• Bet your pretty whipped by now.Hard parts done though.This is the old timey ways so it does not get forgotten(I HOPE).Take greens into the house and get out your biggest pot-put on stove--fill only half-way with water.You are only going to wilt down the greens(shrink)so they will fit into your cast iron frying pan.
• Into large cast iron frying pan,fry some bacon or just use three TBSP of bacon grease(southern flavoring ritual) and put in the wilted greens bring up to high heat to get it going and then put a lid on it and lower heat to med-low and cook for one hour stirring lifting greens from time to time.
• Can use hot peppers on your plate. Also cornbread(a little sugar in mine)Is the only thing else required to have a wonderful meal of just cornbread and greens.
• Now gotta go and get me some mustard greens as I,m really craving them so badly,right now.Hope you enjoy and this is a whole lot of work but well worth the effort.