Traditional Southern Greens Mustard Turnip Or Collards Recipes

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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

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

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

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.

SOUTHERN COLLARD GREENS RECIPE



Southern Collard Greens Recipe image

This Southern Collard Greens recipe is a classic easy side dish! Flavored with smoky bacon and sweet onion, the greens are a crowd-pleasing option for your next Sunday supper or holiday meal.

Provided by Blair Lonergan

Categories     Side Dish

Time 2h

Number Of Ingredients 10

8 ounces hickory smoked bacon, chopped
1 medium sweet onion, diced
1 ½ tablespoons minced garlic
48 ounces chicken broth
2 lbs. fresh collard greens, trimmed and washed
2 tablespoons apple cider vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Optional garnish: crushed red pepper flakes or hot sauce

Steps:

  • Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
  • Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
  • Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
  • Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 174 kcal, Carbohydrate 9 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 975 mg, Fiber 4 g, Sugar 1 g

SOUTHERN STYLE COLLARD GREENS



Southern Style Collard Greens image

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

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

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

SIMPLE SOUTHERN MUSTARD GREENS WITH BACON



Simple Southern Mustard Greens With Bacon image

Mustard greens are an iconic part of Southern cuisine, and when paired with bacon and onions, the peppery greens are transformed into a mellow dish.

Provided by Diana Rattray

Categories     Side Dish

Time 1h40m

Number Of Ingredients 7

2 pounds mustard greens (about 2 bunches)
2 1/2 cups water (divided)
4 ounces (about 4 strips) thickly sliced bacon (diced)
1 medium onion (chopped)
Salt and pepper to taste
Optional: 1 teaspoon sugar
Optional: Dash of crushed red pepper flakes

Steps:

  • Gather the ingredients.
  • Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can't feel any grit in the bottom of the bowl. Trim off and discard the thick stems and coarsely chop the leaves.
  • Bring 1 cup of the water to boil in a large Dutch oven or stockpot. Add the washed greens in handfuls, waiting to add the next bunch until the leaves in the pot begin to wilt.
  • Once all of the greens are in the pot, cover and reduce the heat to low. Simmer until the greens are tender, 15 to 20 minutes. Drain the greens in a colander, squeezing out any excess moisture, and set aside.
  • Wipe out the pot and add the bacon. Fry over medium heat until the bacon is crisp and the fat is rendered . With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
  • Add the chopped onion to the bacon drippings in the pot and sauté over medium heat until the onion is soft and lightly browned.
  • Return the bacon to the pot and stir to combine.
  • Add the cooked greens to the pot and stir in the remaining 1 1/2 cups of water.
  • Add salt and pepper to taste, along with the sugar and crushed red pepper flakes, if desired. Stir to combine.
  • Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes.

Nutrition Facts : Calories 137 kcal, Carbohydrate 9 g, Cholesterol 19 mg, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, Sodium 547 mg, Sugar 3 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

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