Southern Greens Recipe
If you are from the South, you know greens always have an important place on the dinner table. Greens come in many varieties—mustard, collard, kale, turnip, and spinach. It’s usually cooked with bacon, ham hock, and even smoked turkey leg. It’s all seriously good to me and I love serving it for the holidays.
The classic way of cooking Southern greens- predominantly collard started in the South during slavery. Collard greens were one of the few vegetables that African Americans were allowed to grow. It still remains today, a traditional food and is now considered a soul food staple.
THE HISTORY OF GREENS
Collard greens are one of the oldest members of the cabbage family, dating back to prehistoric times. The Ancient Greeks grew kale and collards and the Romans grew a few varieties of collards.
Although the greens did not originate in Africa, the practice of cooking greens down into a low gravy, and drinking the juices from the greens (known as pot likker) is of African origin.
During slavery, the leftover food from the plantation was given to them, including ham hocks, tops of turnips, and other greens. The result of these leftovers has now become a Southern staple on many dinner tables—the famous Southern greens. Today you will see greens served with cornbread and dipped in the pot likker.
SELECTING YOUR GREENS
When choosing your greens, look for dark green leaves with an intact stalk. The leaves should be free of brown spots and richly colored. Wash them several times in a bowl of cold water and use your hands to release any dirt and grit. Do this several times until the bottom of your bowl is free of dirt.
Collard greens have an earthy and grassy flavor. Kale is more sweet, especially the red variety. Turnip and mustard greens have a bitter taste. This recipe will use mustard greens but feel free to substitute for any greens you would like.
THE RECIPE
While this Southern green recipe uses mustard greens, collard greens can be substitutes, as well as kale, turnip, or spinach greens. Ham hocks are usually found in the sausage and bacon section. If you can’t find them, use more bacon or even smoked pork sausages.
WHAT YOU WILL NEED:
- 5 bunches (about 3 pounds) of mustard greens
- 5 slap of bacon, chopped
- 1 large yellow onion, diced
- 1 smoked ham hock
- 1/2 teaspoon Kosher salt
- 2 tablespoons dry mustard
- 2 tablespoons brown sugar
- 1 cup chicken stock
- 1 tablespoon Crystal Hot Sauce
Step 1:
Wash your greens thoroughly several times in a bowl of cold water. When there is no dirt or grit left on the bottom of the bowl, they are cleaned. Remove the stalk and roughly chop the leaves and set aside.
Step 2:
In a large Dutch oven, cook your chopped bacon over medium-high heat until crispy. Add in your chopped yellow onion and saute until tender and clear. Add in your greens and mix to combine.
Step 3:
Add in the ham hock, 1/2 teaspoon of Kosher salt, 2 tablespoons dry mustard, 2 tablespoons brown sugar, and chicken stock. Add in the hot sauce. Taste and adjust seasonings. Remember the bacon and ham hock has salt content and will cook down and get saltier. Lower the heat to low and cook for 1 hour. Most of the liquid will be absorbed. Adjust seasoning.
Easy Southern Greens
Ingredients
Southern Mustard Greens
5 bunches (3 pounds) of mustard green*
5 bacon strips, chopped
1 large yellow onion, diced
1 smoked ham hock
1/2 teaspoon Kosher salt
2 tablespoon dry mustard
2 tablespoon brown sugar
1 cup chicken stock
1 tablespoon Crystal Hot Sauce
Instructions
Wash the greens in a bowl filled with cold water 2-3 times to get rid of any dirt or grit. Clean until there is no grit or dirt.
Trim the ends and coarsely chop leaves
In a large Dutch oven, cook your bacon over medium-high heat until crispy.
Add chop onions and saute onion tender and clear. Add in the greens and mix to combine.
Add the ham hock, Kosher salt, dry mustard, brown sugar, and chicken stock. Add hot sauce.
Lower the heat and simmer over low heat and cook for 1 hour. The water will be cooked down and the ham hock will be fork tender. Taste and adjust seasoning.
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Notes
*You can substitute collard greens and even kale for this recipe.
Nutrition Facts
Calories
166.19
Fat
11.39 g
Sat. Fat
3.79 g
Carbs
6.48 g
Fiber
0.57 g
Net carbs
5.92 g
Sugar
4.33 g
Protein
9.14 g
Sodium
384.04 mg
Cholesterol
33.13 mg
