Best 4 Traditional Southern Greens Mustard Turnip Or Collards Recipes

In the realm of classic Southern cuisine, one culinary gem stands out as a testament to tradition and delectable flavors: the art of preparing greens. Whether it's mustard greens, turnip greens, or the iconic collard greens, the cooking of these leafy wonders is a skill passed down through generations, with each family boasting their own unique recipes and cooking methods. From the depths of the Mississippi Delta to the vibrant hills of Appalachia, the preparation of Southern greens is more than just a culinary pursuit; it's a celebration of heritage, a connection to the land, and a communal experience that brings people together over a steaming pot of deliciousness. So, gather your loved ones, fire up the stove, and embark on a culinary journey to discover the best recipe for traditional Southern greens,Mustard Turnip or Collards.

Here are our top 4 tried and tested recipes!

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Traditional Southern Greens (Mustard, Turnip or Collards) image

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

Ingredients

4 bunches greens
1/3 cup cold bacon grease (3 big spoonfuls)
1/2 cup ham stock or 1/2 cup chicken broth
salt and pepper
2 pinches sugar

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.

TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON

Turnip, Mustard, and Collard Greens with Bacon image

Turnip, mustard, and collard greens, adapted from one of my favorite recipes.

Provided by Michael Todryk

Categories Side Dish Vegetables Greens

Time 3h40m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package bacon, chopped
2 medium onions, sliced
¾ pound turnip greens, chopped
¾ pound collard greens, chopped
¾ pound mustard greens, chopped
2 (32 ounce) containers chicken broth
½ cup water, or as needed
1 ½ tablespoons white sugar
1 tablespoon salt
1 tablespoon garlic powder

Steps:

Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
Reduce heat and simmer until greens are tender, about 3 hours.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g

PERFECT MIXED GREENS

Perfect Mixed Greens image

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

Ingredients

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

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

BEST EVER SOUTHERN GREENS

Best Ever Southern Greens image

Make and share this Best Ever Southern Greens recipe from Food.com.

Provided by Joshua W.

Categories Collard Greens

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 -5 bundles greens (stems and veins removed)
1 medium onion, diced
4 garlic cloves, minced
6 -8 slices bacon, cut into 1 inch squares
1 turnip, peeled and cut into cubes
1/3 cup apple cider vinegar
2 -3 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
3 -4 good dashes Tabasco sauce

Steps:

Begin cooking bacon on medium-high heat until edges start to brown.
Add onion and Turnip and continue cooking until onions are translucent.
Add garlic, salt, pepper, sugar, and Tabasco and cook until garlic is fragrant (about 1 minute).
Add apple cider vinegar and continue cooking until reduced by about half (looks syrupy).
Transfer to stock pot scraping bits from the bottom of the pan, add chicken stock and greens, bring to a simmer, wilting down greens.
Reduce heat to medium low cover and let simmer stirring occasionally for 2 hours (or until desired doneness).

Nutrition Facts : Calories 93.5, Fat 4.6, SaturatedFat 1.5, Cholesterol 7.8, Sodium 584.7, Carbohydrate 9.1, Fiber 0.8, Sugar 5.1, Protein 3.5

Tips:

Choose fresh, tender greens: Look for greens with deep, vibrant color and no signs of wilting or yellowing.
Wash the greens thoroughly: Rinse the greens several times in cold water to remove any dirt or grit.
Remove the tough stems: Trim away the tough stems from the greens before cooking.
Use a large pot: Greens will wilt and release a lot of liquid as they cook, so it's important to use a large pot to prevent them from boiling over.
Season the greens well: Greens are a blank canvas for flavor, so don't be afraid to season them well with salt, pepper, and other spices.
Cook the greens until they are tender: Greens should be cooked until they are tender but still retain a bit of their bite. Overcooking will make them mushy.
Serve the greens with a variety of sides: Greens are a versatile dish that can be served with a variety of sides, such as cornbread, fried chicken, or mashed potatoes.

Conclusion:

Southern greens are a delicious and nutritious dish that is enjoyed by people all over the world. With their simple ingredients and easy-to-follow recipes, they are a great option for a weeknight meal or a special occasion. So next time you're looking for a hearty and flavorful dish, give Southern greens a try.