Southern Style Mustard Greens

Welcome to a taste of the South with our flavorful Southern Style Mustard Greens recipe, featuring the savory richness of smoked turkey or ham hocks. This traditional dish captures the essence of soul food and comfort, delivering classic delicious flavor with every bite. This is the best side dish for your holiday spreads and Sunday dinners.

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I learned how to cook “black folks” greens at a very young age, so I have been cooking them all of my life. We commonly eat these for soul food holidays or traditional Sunday dinners.

Mustard greens are actually my mom’s favorite. I grew up eating a lot more mustard greens than collards.

In general, greens are bitter. The best way to remove that bitterness is to cook them with a few flavorful ingredients.

Why You Will Love This Recipe

• Rich Flavor: Mustard greens have a bold, slightly spicy flavor that adds depth to any dish. When prepared in the Southern style, with smoked turkey or ham hocks, they take on an additional layer of savory richness that is irresistible to many.
• Southern Staple: These greens are a staple of Southern cuisine and carry a deep cultural significance. Making this dish can be a way to connect with and honor Southern traditions.
• Nutritional Benefits: Greens are packed with vitamins, minerals, and antioxidants. They are particularly rich in vitamins A, C, and K, as well as folate and calcium.
• Easy to Customize: Greens can be prepared in various ways, from simple sautés to elaborate braises. You can also adjust the seasonings and ingredients to suit your taste preferences.

What Are Mustard Greens

Mustard greens come from a variety of plants that are known as brassica juncea. They come in different colors, but are usually dark green. The mustard plant has several uses for food, including green leaves, seeds, and mustard oil.

How Do They Taste?

When eaten raw, mustard greens have a sharp, peppery taste. When cooked, their flavor mellows out, becoming more savory and earthy. This cooking method helps to soften the bitterness and bring out the sweeter flavors of the greens.

How Are They Different From Collard Greens?

They come from different plants and collards are a member of the cabbage family. Mustard greens are a much lighter green. They are thinner and will shrink down a lot more. They are also more tender because they are thin. Mustards have a peppery flavor. The seeds from mustard greens are used to make mustard.

Collards are more bitter. They have solid, broad leaves with tough stems.

Does Cooking Greens Take Away the Nutrients

I see this discussed often and it’s actually a debate, usually from outsiders of the community.

Greens are a leafy green vegetable packed with nutrients and they are labeled as a superfood. They are rich in Vitamin K, fiber, iron and antioxidants. According to The Huffington Post, greens can help lower cholesterol, reduce the risk of obesity, heart disease, and diabetes.

All of these nutrients will mostly stay intact no matter how the greens are cooked. Boiling the greens can break down the nutrients, but then the nutrients are passed to the broth and liquid in the pot of greens. Which is a great reason to enjoy that broth or use it in gravies!

You can read more about How to Cook Healthier Greens here.

Cooking greens in fatty meats, however, will add additional sodium, calories, and fat to the dish. This is where greens have gotten a bad reputation (again, usually from outsiders). Growing up ham hocks, salt pork, etc were used to cook greens. Now there are much healthier options, like turkey.

How to Wash Greens

Over the years, I have often stopped washing greens and would purchase the prepackaged pre-washed bagged Glory greens from the grocery store. Sometimes they are harder to find, especially for mustard greens, and they often have a lot more of the stems from the greens than the actual thick leaves.

You can buy these if you wish. It will cut down on your washing process and save a lot of time!

If you are buying from the normal produce area, greens are sold in bundles. Look for bundles with really thick, leafy greens. If you wait and shop at the last minute this may be difficult to find and you get stuck with smaller bundles. You may just have to buy more.

Greens have thick stems and veins on the back of the leaves. These areas capture dirt and sand. You will need to clean them thoroughly.

1. Start with picking your greens and removing the stem. Fold the leaf in half (lengthwise) and rip off the stem.
2. Fill a large bowl or your sink with water.
3. I like to use this produce vegetable cleaner to spritz the greens. You can also use vinegar. Or you can just use water it’s your choice.
4. From there load them into your bowl or sink.
5. Use your hands and swish them around. Rub your hands over the actual leaves to scrub away any dirt.
6. Drain the water and refill. Repeat this process until your water runs clear and you see no dirt in the water.

Seasoning and Flavor

You can really keep it simple with the seasoning. I like to use fresh onions and garlic, but you can use powders if you wish.

I use a smoked turkey leg. You can also use smoked turkey wings. I find these in the standard meat section of my grocery store. You may have to ask your local butcher if they carry them.

You can also use ham hocks, bacon, or salt pork if you wish.

How to Make Southern Style Mustard Greens

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Saute onions and garlic in a large pot. I like to use a Dutch oven.
2. Deglaze the pot with broth. Add the greens in stages so that they wilt down and fit in the pot.
3. Sprinkle Creole Seasoning throughout and add the smoked turkey leg.
4. Bring the greens to a boil and then lower the heat to medium.

How Long to Cook

I like to let these cook for two hours. If you are really strapped for time you can use my Instant Pot Collard Greens recipe method.

The majority of the cook time is dedicated to softening up the turkey leg so it can provide the immense flavor the dish needs. You can also cook your turkey leg in broth for 45 minutes to an hour while you clean and prep your greens.

Once washed, you can prep the remaining ingredients and toss in the turkey leg and cook the greens for an hour or until tender.

I like to cook everything together all at once, just my personal preference.

Substitutions and More Ways to Season the Greens

• Salt and Pepper: This classic seasoning combination helps to enhance the natural flavors of the greens without overpowering them.
• Garlic: Adding minced or sliced garlic can infuse them with a delicious, aromatic flavor. Sauté the garlic in oil or butter before adding the greens for best results.
• Bacon: Bacon adds a rich, smoky flavor that complements their earthy taste. Cook diced bacon until crispy, then use the rendered fat to cook the greens for maximum flavor.
• Ham Hocks: Similar to bacon, ham hocks impart a savory, smoky flavor as they cook.
• Red Pepper Flakes: For a bit of heat, add red pepper flakes. This seasoning adds a spicy kick that can balance out the bitterness of the greens.
• Vinegar: A splash of vinegar, such as apple cider vinegar or balsamic vinegar, can add brightness and acidity to turnip greens, helping to balance their flavors.
• Hot Sauce: Drizzling hot sauce over cooked greens can add an extra layer of flavor and spice. Choose your favorite hot sauce to customize the heat level to your preference.
• Smoked Paprika: Smoked paprika adds a smoky, slightly sweet flavor that pairs well with their earthy taste.
• Herbs: Fresh or dried herbs such as thyme, rosemary, or oregano can add richness.

How to Make them Vegetarian

You can substitute chicken broth for vegetable broth. You can also use a teaspoon of smoked salt or 1/2 teaspoon of liquid smoke to add flavor.

Can You Make Them Ahead/How Long Will They Last in the Fridge

For holiday cooking you typically make these a day in advance. The greens will last in the fridge covered for 3-4 days.

Freezer Tips

I freeze greens pretty much every time I make them. I use these freezer molds from Amazon and they work perfectly. You can freeze greens in 1 cup portions, which is great for when you want to pull a portion out for dinner.

You can freeze greens for up to 6 months. I throw them in the slow cooker for an hour or two to reheat.

More Recipes for Greens

Southern Turnip Greens
Instant Pot Collard Greens
Collard Greens with Ham Hocks
Southern Collard Greens with Smoked Turkey
Slow Cooker Crockpot Collard Greens

Pair With These Southern Side Dishes

Southern Soul Food Baked Mac and Cheese
Southern Homemade Cornbread
Southern Cooked Cabbage
Cornbread Muffins
Grand Marnier Cranberry Sauce
Southern Coleslaw Recipe
Southern Potato Salad
Southern Baked Beans
Easy Spaghetti Salad
Southern Macaroni Salad
Homemade Blueberry Cornbread

Southern Vegetable Side Dish Recipes

Southern Candied Sweet Potatoes
Southern Sweet Potato Casserole
Southern Sweet Potato Casserole
Homemade Creamed Corn
Southern Green Beans
Instant Pot Green Beans
Instant Pot Cabbage
Instant Pot Black Eyed Peas
Fried Cabbage
Okra and Tomatoes
Southern Black Eyed Peas

Popular Main Dishes

Smothered Turkey Wings
Instant Pot Turkey
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Get a full listing of Soul Food Thanksgiving Recipes and The Best Authentic Soul Food Recipes here.