With my Southern roots, I’ve been making greens long enough to know the seasoning has to be just right, and this recipe guarantees you’ll get that smoky, savory flavor every single time. I grew up watching my great-grandmother simmer greens low and slow with smoky meat until they were tender and full of flavor. This recipe keeps that same tradition alive, perfect with a slice of cornbread to soak up the pot liquor.
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Mixed Greens Ingredients
I like to use a combination of collard greens, turnip greens, mustard greens, and kale. Feel free to experiment with different combinations of greens to create a dish that suits your taste preferences. You can adjust the ratio of greens and vary the cooking method and seasonings to customize the dish to your liking.
- Collard Greens
- Turnip Greens
- Mustard Greens
- Kale (optional)
- Smoked Turkey Leg, Wing, or Neck: Smoked meat is a staple for cooking greens because it adds richness to the flavor when simmered with the dish. I use a smoked turkey wing or turkey leg. I often use a wing (Frick's brand) because a lot of times the turkey leg is too large to fit in the pot. If you grab a large one, you can trim it down to fit.
- Olive Oil
- Onions
- Garlic
- Broth
- Creole Seasoning/Salt and Pepper: Use any of your favorite spices! Creole Seasoning is a trusted tried and true favorite. I like to use my Homemade Collard Greens Seasoning which is very similar to Creole Seasoning.
How to Wash Greens
Washing greens is essential to remove any dirt, debris, or pesticide residues that may be present on the leaves.
- Fill a Sink or Large Bowl with Cold Water: Start by filling a clean sink or a large bowl with cold water. You'll need enough water to fully submerge the greens.
- Separate the Leaves: Remove the greens from their bunch and separate the leaves from the stems. Discard any damaged or yellowing leaves.
- Submerge the Leaves in Water: Submerge the mixed green leaves in the cold water bath, allowing them to soak for a few minutes. Swirl them around gently with your hands to help loosen any dirt or debris.
- Inspect the Leaves: After soaking, lift the greens out of the water and inspect them for any remaining dirt or grit. If you notice any, repeat the soaking process with fresh water until the leaves are clean.
- Rinse Under Running Water: After soaking, rinse each leaf individually under cold running water. Hold the leaves under the faucet and rub them gently with your fingers to remove any remaining dirt or debris.
- Pat Dry or Use a Salad Spinner: Once the greens are clean, you can either pat them dry with clean kitchen towels or use a salad spinner to remove excess moisture. If using a salad spinner, spin the leaves in batches until they are dry.
- Trim and Chop as Desired: After washing and drying, chop the leaves into small strips.
Use the clean, washed greens immediately or store them properly in a clean, airtight container or produce bag in the refrigerator for later use. They will last properly covered and sealed for a few days.
How to Make Southern Mixed Greens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the greens: Rinse the collards, turnips, mustard greens, and kale really well to remove grit. Trim off the tough stems, then chop the leaves into bite-sized pieces.
- Sauté the base: Heat a little olive oil in a large pot over medium heat. Add the chopped onions and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the smoked turkey: Place the smoked turkey leg, wing, or neck into the pot. This is your flavor powerhouse, it’s what makes the broth rich and smoky.
- Layer in the greens: Start adding the greens a handful at a time, stirring as they wilt down to make room for more.
- Season and simmer: Pour in enough broth to cover the greens. Season with Creole seasoning (or salt and pepper) to taste. Bring everything to a boil, then reduce the heat to low.
- Cook low and slow: Cover and let the greens simmer, stirring occasionally, until they’re tender and full of flavor.
- Finish and serve: Remove the smoked turkey, pull the meat from the bone if you’d like, and stir it back into the pot. Taste and adjust seasoning. Serve hot with cornbread to soak up that pot liquor.
Southern Mixed Greens with Collards and Turnips
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 smoked turkey leg or wing Mine weigh 1- 1 ½ pounds. See notes.
- 1 pound fresh collard greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1 pound turnip greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1 pound mustard greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- ½ - 1 pound fresh kale
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 2-3 garlic cloves Minced.
- 1-2 cups chicken broth You can also use water.
- 1 tablespoon Creole Seasoning Adjust to taste.
- salt and pepper to taste
Instructions
- Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the smoked turkey. Bring the water to a boil. Cook the smoked turkey for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
- While the smoked turkey cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning and the softened, tender smoked turkey. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is falling off the bone. Check on and stir the greens when necessary.
- Open the pot and remove the turkey wing/leg. Shred the meat from the wing/leg using forks and return it to the pot.
- Taste repeatedly and adjust the spices and add salt pepper as needed. Serve.
Notes
- Prep time will vary based on if you selected greens that require washing.
- Start with ½ tablespoon of Creole seasoning and adjust to taste.
- It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
- You can substitute smoked turkey for ham hocks, bacon, salt pork, or whatever you wish.
- I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
- If doubling the recipe or making more for a crowd you can double, triple the ingredients. If doubling, you can likely still use one turkey leg. For anything larger, you may consider using an additional smaller smoked turkey wing.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
When you’re shopping for greens, give them a good look, choose leaves that are crisp and tender, without blemishes, holes, or that slimy feel that means they’ve gone bad. Wilted greens won’t do you any favors in the pot.
Don’t be afraid to mix it up either collards, turnips, mustards, or even kale can all come together for a flavorful pot of mixed greens. You can grab them in bulk or pre-packaged, depending on what works best for you.
Just know that those bagged greens sometimes have more stems than leaves, so I usually buy a little extra by weight to make sure I’ve got enough for the meal.
Decide how you like your greens (super tender or slightly tender). Check on the greens frequently while they cook. They will typically need anywhere from 1 ½ hours - 3 hours depending on your texture preference. I like to cook mine for around 2 hours.
You’ll know your mixed greens are ready when they’re tender but not falling apart, soft and silky, with the stems cooked through and the leaves nice and wilted without turning to mush.
The color will have deepened, the pot will be giving off that savory, smoky aroma, and when you taste a bite, it should be seasoned all the way through with the flavor of the spices and smoked turkey. That’s when you know they’re done right.
You can double the amount of greens and use the same amount of smoked turkey or opt for one slightly larger. The cooking time will remain the same.
It's best to use a large, heavy-bottomed pot or Dutch oven. Be sure you have a lid.
A Dutch oven is an excellent choice for cooking this dish, as it distributes heat evenly and retains heat well. Its wide cooking surface allows for ample room to cook the collard greens and black-eyed peas together without overcrowding.
A large stockpot with a heavy base is also suitable for cooking this dish. Look for a stockpot with a capacity of at least 6-8 quarts to accommodate the volume needed for this dish.
Omit the smoked turkey. Use vegetable broth. Add in ½ teaspoon smoked paprika and ½ teaspoon of red pepper flakes for flavor.
You can store the dish tightly covered and sealed in the fridge for 3-4 days.
You can reheat the dish on the stove or in the oven (at 350 degrees) until warm. You can also use the microwave on high power in 1-minute increments, stirring between each interval, until the greens are heated through.
What to Pair with Southern Mixed Greens
Greens can be served as a side dish alongside a variety of main courses, such as Smothered Chicken Wings, Baked Turkey Wings, Smoked BBQ Pulled Chicken, Smothered Pork Chops, and more like:
Cornbread Dressing with Chicken
Southern Soul Food Cornbread
Southern Soul Food Cornbread Muffins
More Greens Recipes
Southern Soul Food Collard Greens with Smoked Turkey
Black Eyed Peas and Collard Greens
Southern Turnip Greens
Slow Cooker Crockpot Collard Greens
Southern Soul Food Mustard Greens
Quick Sauteed Collard Greens
Brandy Alexander says
Your mixed greens recipe remain a hit in my house. Thank you!!!
staysnatched says
You're welcome! Glad to hear it.