Best 6 Traditional Southern Greens Mustard Turnip Or Collards Recipes
In the realm of Southern cuisine, traditional Southern greens hold a prominent place, embodying the region's rich culinary heritage. Mustard greens, turnip greens, and collard greens take center stage, each offering a distinct flavor profile and texture. These leafy delights are transformed into delectable dishes that warm the soul and satisfy the taste buds. Whether you prefer the sharp, peppery bite of mustard greens, the mild bitterness of turnip greens, or the hearty robustness of collard greens, these recipes will guide you in creating authentic Southern greens that showcase the essence of this classic dish. From the initial preparation of washing and chopping the greens to the final simmering in a pot, each step is meticulously explained to ensure success in your culinary endeavor. Accompanied by a flavorful broth infused with smoked turkey, ham hocks, or bacon, these greens transcend ordinary side dishes, becoming a symphony of flavors that pay homage to Southern tradition. So, embark on this culinary journey, explore the recipes, and discover the timeless charm of traditional Southern greens.
Let's cook with our recipes!
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)
My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.
Provided by little_wing
Categories Greens
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
COLLARD AND MUSTARD GREENS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 23m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
SOUTHERN STYLE COLLARD GREENS
Southern-style greens like my mama use to make.
Provided by tybright31
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
- Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)
This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.
Provided by NcMysteryShopper
Categories Collard Greens
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 114.9, Fat 7, SaturatedFat 1.6, Cholesterol 8.6, Sodium 210.8, Carbohydrate 9.6, Fiber 1.9, Sugar 1.9, Protein 4.9
Tips:
- Choose the right greens: Mustard, turnip, and collard greens are all popular choices for Southern greens. Mustard greens have a slightly bitter flavor, while turnip greens are milder and sweeter. Collard greens have a more robust flavor and are often used in combination with other greens.
- Wash the greens thoroughly: Greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them in cold water several times, and then remove any tough stems or leaves.
- Cook the greens slowly: Southern greens are typically cooked slowly over low heat. This allows the flavors to develop and the greens to become tender.
- Add flavorings: Smoked meats, such as ham hocks or bacon, are often added to Southern greens for flavor. You can also add other seasonings, such as garlic, onions, and hot sauce.
- Serve with cornbread: Southern greens are traditionally served with cornbread. The cornbread can be used to soak up the pot likker, which is the flavorful liquid that the greens are cooked in.
Conclusion:
Southern greens are a delicious and versatile dish that can be enjoyed all year round. They are a great way to use up fresh greens from the garden, and they can also be made with frozen or canned greens. Whether you serve them as a side dish or a main course, Southern greens are sure to be a hit.
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