Y’all making authentic Southern Mustard Greens is a straight up art, and I’m here to teach you down home Mississippi skills straight from my mama. She slowly braises the greens in a smoked turkey flavored pot liquor with a kick of spice until they become the soul food meal of your dreams. My family’s mustard greens recipe definitely understands the assignment.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“3rd time making these and they are always amazing! ”
—JERROD L.
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.
Southern Mustard Greens Ingredient Notes
- Chicken Stock: Or you can use chicken bouillion cube too.
- Smoked Turkey Leg: I have also used smoked turkey necks with great success. You can substitute the smoked turkey for ham hock.
- Granulated sugar: Or brown sugar.
- Worcestershire sauce: or soy sauce.
- Apple Cider Vinegar: Red wine vinegar also works.
- Red pepper flakes: Cayenne or even hot sauce also works.
- Garlic Powder: This gets those aromatic vibes in the mix.
How To Clean Mustard Greens
Mustard greens, like most other fruits or vegetables, should be thoroughly washed before use y’all. You need to make sure all that 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, 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
Step 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.
Step 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.
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Step 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.
The BEST Southern Mustard Greens Recipe
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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
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.Nutrition
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.
Recipe Tips
- 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.
Serving Suggestions
- 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.
Recipe help
Mustards can have a slightly bitter bite sometimes boos. If you taste a leaf and it’s more bitter than usual, just add a pinch of baking soda (no more than 1/2 teaspoon) to the simmering water to tone it down. The other ingredients in this recipe also work wonders—like the sugar, vinegar, and smoked meat—all of them help balance out that bitterness and bring extra flavor y’all.
Listen boos, if you let those greens go too long, the pot liquor will leave the pot all dry with your greens sticking to the bottom of the pot. Make sure you are paying attention. If you notice the pot is drying, add more liquid in.
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I’ve never had mustard greens but this recipe sounds amazing. I will be on the hunt for those greens so I can make this. Thank you!
I had some leftover smoked turkey in the freezer, oh the smokiness made these greens taste so amazing and totally agree with your tip about the stems! Thanks for a great recipe!
These look and sound absolutely terrific. I cant wait to make these for my family.
Greta recipe. First time I had southern greens was in Memphis TN and I wanted to recreate that taste. This was right there! I served them cornbread and baked chicken.
3rd time making these and they are always amazing! I am boiling a smoked turkey leg tonight to see if that marrow in the broth will make a difference. Thank you!
Quick tip for all add garlic, taste to make sure its salted to your liking,
add hamhocks, and boil them for three to four hours or more on low boil so soft and add to pot of greens, boil them in chicken broth for mmmmhhhmm, and use chicken broth for greens too add water too but trust me-and before serving mix in some butter…. and add
Thank you…my greens turned out great!!!..
The best greens EVER!!! THX
I made these last year and they were phenomenal! I just picked up a bunch at the farmer’s market and remembered this site and the recipe and so we are about to go to the 2020 version. The only change that I made was that I also added ham hocks because I wanted more meat in the pot. By the way, from what I can see there is more fiber in the greens than the nutritional information here says, so they are actually lower carb than what it seems. Another BONUS!
You can also used smoked Jowl’s or smoked neck bones, to the same recipe . Wonderful
These were absolutely delicious. I have never made greens with a turkey wing before (usually use ham hocks). Will definitely be making this again!