Mustard Greens Recipe

Y’all making authentic Southern Mustard Greens is a straight up art, and I’m here to teach you down home Mississippi skills. We slowly braise the greens in a savory smoked turkey flavored pot liquor with a kick of spice until they become the soul food meal of your dreams. This silky, perfectly spiced mustard greens recipe understands the assignment.

They’re Lovin’ It! Here’s what They’re Sayin’:

“3rd time making these and they are always amazing! ”

—JERROD L.

Mustard greens are a quintessential component to Southern cuisine. Whether you’re at a BBQ where greens are being served alongside smoked meats or it’s New Years Day and your plate is filled with black eyed peas a side of these, the greens can sometimes steal the show. They are tender, acidic yet sweet, smokey and slightly spiced. And this recipe is the one you definitely need to get into.

What Are Mustard Greens? 

Mustard greens are much lighter green than collards. They are thinner and more tender, and shrink to a much smaller amount during cooking so plan accordingly boos. Different from the texture of my Creamed Spinach, Turnip Greens, this Braised Cabbage, or Collard Greens, these are a must try. As for flavor, mustard greens are quite peppery and lively in flavor, while collard greens tend to be strongly leaf-flavored and bitter.

The Lowdown of The Best Mustard Greens Recipe

Cuisine Inspiration: Southern Soul Food

Primary Cooking Method: Slow Braise

Dietary Info: Gluten-Free; can be made vegan with ingredient swaps

Key Flavor: Bold, smoky, savory with a hint of heat

Skill Level: Easy y’all (No Sweat Fam!)

Deep Soulful Flavor

These greens are slow cooked to let that flavor really develop and seep into each and every bite. And that pot likker? Baby bye! It packs so much punch boos.

Southern Authenticity

This recipe is the real deal, straight from my mama, born and raised in Mississippi. She learned how to make these greens from her mother—my big mama—who knew her way around a Southern kitchen like nobody’s business. So, you’re getting authentic Southern flavor, not some random recipe from someone who doesn’t know what’s up.

Easier Than You Think!

This recipe is filled with simple ingredients and no-fuss instructions that will have you cooking like a Southern grandmama in no time. Don’t be intimidated. You can do this boos!

Ingredients You’ll Need to Make this Southern Mustard Greens Recipe

• Chicken Stock: This, along with water, serves as the foundation for our super savory pot likker base.
• Smoked Turkey Leg: Go with a meaty fleshy leg here so you can really get some bomb meat in each serving. And it must be smoked boos.
• Granulated sugar: We use just enough to balance the bitterness of the greens and enhance the overall flavor.
• Seasoning Salt: This salt is a blend of a ton of different spices and salt so we cut down on adding a ton of individual seasonings.
• Worcestershire sauce: This adds such a great impact with umani flavor complexity to the pot likker.
• Apple Cider Vinegar: The tang and brightening really adds something to the mix.
• Red pepper flakes: This spices up the party!
• Garlic Powder: This gets those aromatic vibes in the mix.
• Smoked Paprika: We add color and depth with that smoked action.
• Finely Chopped Onion: This gives us a nice balance of sweetness and more aromatic vibes.

How To Clean Mustard Greens

Mustard greens, like most other fruits or vegetables, should be thoroughly washed before use. This ensures that all the dirt, grit, and grime is long gone! If you don’t properly clean your greens, y’all are just asking for a gritty texture and a dirty aftertaste. 

First things first, fill your sink with lukewarm water to loosen up any grit. Toss the turnip greens in and let the leaves open up. Let them hang out for a minute, then start swishing them around and gently scrubbing with your hands to loosen the dirt.

Once they’re looking good, lift the greens out, drain the dirty water, give the sink a quick rinse, and refill with fresh lukewarm water. Repeat the process until those greens are squeaky clean and ready to go.

How To Cook Mustard Greens

1

After cleaning, After they’ve been cleaned, prep your greens by tearing the leaves from the stems, rolling them up tightly, and horizontally cutting them once. You should be left with medium-sized strips.

2

Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat until the turkey is just about tender which should take about forty-five minutes.

3

Add both the greens and about 4 or 5 additional cups of water (or enough to just barely cover greens) to the pot. Cover and cook your greens for about an hour or until they are tender and flavorful.  You will have most of the water evaporate leaving the pot likker.

TIP: If you have a lot of water left, remove the lid and allow the greens to continue to cook until the excess water has cooked down level with the greens. Most of the water should be gone.

What to Serve with Mustard Greens

• Low-key Sunday Supper: Make these smothered pork chops, mustard greens, candied yams and hot water cornbread.
• Easy Comfort Meal: Nothing says comfort like buttermilk fried chicken, Southern baked mac and cheese and black eyed peas. And don’t forget the Southern cornbread and sour cream pound cake.
• Easy Weeknight Leftovers: Heat up your mustard green leftovers and serve up a simple main like fried chicken gizzards or salmon croquettes and make some scalloped corn and butter swim biscuits.
• Small Thanksgiving Spread: Make this roasted turkey breast along with oyster dressing, candied sweet potatoes and Jiffy cornbread. And don’t forget the Southern sweet potato pie boos.

Meal Plan: New Year’s Soul Food Feast with Mustard Greens

Gumbo has become such a mainstay in the soul food New Year’s day feast. You gotta make this seafood based one!

Chitlins are the ultimate soul food side dish for any holiday you can think up!

And don’t forget the hog maws too! They all go perfectly with these soul food mustard greens.

Million dollar pound cake is the best way to eat a great dessert while manifesting more money in the new year boos!

Recipe Substitutions

• Smoked Turkey Wings or Legs: I have also used smoked turkey necks with great success. You can substitute the smoked turkey for ham hock.  This is totally up to you and your preference! 
• Apple Cider Vinegar: Lemon juice or even white vinegar are great options to keep that bright flavor alive.
• Worcestershire Sauce: You can swap in soy sauce and still get those bomb flavors in the mix.
• Chicken Stock: Chicken broth or even some water along with chicken bouillon works just great.

Recipe Variations

• Add More Spice: Most Southern folks are gonna have hot sauce to a bowl on the side but know you can also sprinkle some into the pot while its cooking too.
• Go Creamy: Change the texture to something more silky by adding a little heavy whipping cream. It makes it so velvety boos.
• Mix it up: Add in some collards and turnips to change up the textures and flavors.

Expert Tips and Tricks for Cooking Soul Food Mustard Greens

• Pick Them Right!: To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough y’all. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.
• Select The Right Meat: When selecting smoked turkey, you should really be able to smell that great smoked scent outside of the package.  They should also be nice and meaty.
• Leave the Stems Out: I find stems to be too tough in my pot of greens. Totally up to you but I suggest leaving them out.
• Adjust Your Liquid: Making greens can be a little intuitive. Make sure you add more liquid if the pot is looking dry.
• Take Your Time: Mustard greens take time to make. Clean those greens with care. Braise those greens with care.

How to Store Mustard Greens

Transfer your greens to an airtight container and pop in the fridge along with that pot liquor (that delish juice at the bottom of the pot)

How Long Will This Southern Mustard Green Recipe Last In The Fridge?

Stored properly in the fridge, your mustards will stay pretty tasty for up to 4 days.

Can I freeze Collard greens?

Absolutely boos! You can freeze the greens in a heavy duty plastic bag for up to 3 months. Be sure to leave a little air space in whatever storage container you choose.

Frequently Asked Questions

Y’all making mustard greens ain’t that hard at all. You can do this! If you crave the rich authentic flavors of the South right at your house, make a pot of these Southern mustard greens and get your whole life.

More Southern Vegetable Sides

• Southern Fried Corn
• Fried Green Tomatoes
• Fried Okra
• Creamed Corn

The BEST Southern Mustard Greens Recipe

These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.

4.76 from 41 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Side Dish

Servings: 8 servings

Ingredients

• ▢ 3 lbs mustard greens about 5-6 medium sized bunches
• ▢ 1 smoked turkey wing or leg, extra meaty
• ▢ 1 cup chicken stock
• ▢ 3 tbsp granulated sugar
• ▢ 2 tsp seasoned salt
• ▢ 2 tsp worcheshire sauce
• ▢ 2 tsp apple cider vinegar
• ▢ 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
• ▢ 1/4 tsp garlic powder
• ▢ 1/4 tsp smoked paprika
• ▢ 1/4 cup finely chopped onion

Instructions

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once resulting in medium size pieces.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the turkey very well then add to a large pot along with the chicken stock and enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat for about 45 minutes or until turkey is almost tender.
• Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add all ingredients to the pot and cook while covered for about an hour or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.

Notes

To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.

You can scale back the spice to 1/2 teaspoon if 1 teaspoon of red pepper flakes is too much.

You will need some liquid left for the pot likker but it shouldn’t be way more water than what tops the greens. You should continue to cook down.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 613mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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