Southern Mustard Greens slowly braised in smoked turkey, bacon, and chicken broth with a kick of heat from my homemade Creole seasoning makes a spectacular side dish. Serve them with homemade biscuits, cornbread, potatoes, or hot sauce, and you’ll have one soulful Southern meal on a cold winter evening!
Mustard greens are an indispensable ingredient in soul food and Southern cooking—the peppery bite pairs well with classics like bacon and onions. A slow simmer mellows out the greens’ unique taste into a warm and comforting dish I have loved my whole life.
It doesn’t have to be New Year, Valentine’s Day, 4th of July, Thanksgiving, or Christmas to enjoy this peppery, smokey, and flavorful Southern Mustard Greens. I grew up in Cameroon, and there we enjoyed these greens year-round. If you’re not a fan of greens, this recipe could make you a convert. Let me tell you why…
Mustard Greens
Anyone who grew up on soul food and Southern cooking knows about mustard greens. They are a classic side dish that is required on holidays and Sunday dinner with the family.
Mustard greens have been consumed for over 5,000 years in Asia and Africa. In fact, Asia is still the leading producer of these greens. However, we have the African influence to thank for the spicy and savory Southern-style mustard greens.
As their name suggests, mustard greens are the leaves of the mustard plant. You probably know them as curled mustard, American mustard, Southern mustard, Texas mustard, or Southern curled mustard.
Recipe Ingredients
- Mustard greens are the leading performer in this symphony. Peppery, delicious, and nutritious, these leaves will satisfy your soul. They are considered a bitter green, which is actually quite good for your digestion.
- Bacon makes so many things better. Its saltiness counteracts the mustard greens’ pleasant bitterness.
- Oil for sauteing should have a neutral flavor. Though, I do enjoy olive in this one.
- Onion is the perfect match with bacon and greens. It adds a touch of sweetness that balances the salty and bitterness of the other players in this game.
- Garlic kicks this dish up a notch or two with a zing that nothing else can compare. It’s one of my favorite taste-enhancers.
- Smoked turkey adds protein and a wonderful smoky flavor that ramps up this dish to awesome.
- Salt and pepper, can’t live without this couple. They are a staple in the pantry of everyone I know.
- Creole seasoning is my go-to spice mix that imparts an incredible flavor to everything I throw it in. My homemade Creole Seasoning is sooo simple, you’ll never buy that chemical-laden store-bought version again.
- Chicken broth adds substance and flavor and keeps your greens from burning.
- Red pepper flakes are optional, but honestly, they add a different kind of heat to this fantastic recipe.
Alternative Ingredients
- Mustard greens – If you can’t handle the spice in mustard greens, you can replace them with collard greens, spinach, or kale.
- Bacon & smoked turkey – Any smoked meat, whether it’s a ham hock, turkey, bacon, or even smoked chicken, will all work interchangeably.
- Chicken broth – You can use beef or vegetable broth. You can even use water, but it won’t have as much flavor.
Mustard Greens Health Benefits
This mustard greens recipe is a fantastic family weeknight meal that is packed with healthy goodness. Okay, even if you see a smoked turkey or bacon here and there, you can easily leave them out if you want to make this recipe vegan.
They are a delicious source of magnesium, folic acid, calcium, and vitamin K. Besides that, these mighty green leaves also contain glucosinolate linked to cancer prevention.
Tips & Tricks
- Get rid of some bitterness with a dash of red wine vinegar or freshly squeezed lemon juice.
- When looking for fresh mustard greens, make sure you don’t see any blooms. Talk about scorching your tongue! The older the leaves are the hotter they are, so try to get the young leaves.
Serving & Storage Instructions
You can keep greens covered in the refrigerator for 3 to 4 days. To reheat, add a tad of water or oil to the pan and heat on low. I make extra because I love them, even more, the next day.
They will last in the freezer for 8-12 months if they’re cooked and stored in an airtight freezer container. It will turn to mush if it hasn’t been at least blanched, as will any raw vegetable.
FAQs
As for its flavor, it has a notable peppery and lively bite into it, while collard greens tend to be on the bitter leafy kind of taste. The young, tender leaves are milder than the more mature ones. However, they still have a kick, and the older leaves can get downright hot.
Other than they’re green and belong to the same family, they’re actually not a lot alike. Collards are milder, slightly bitter, and are more closely related to kale and cabbage. Mustard greens have a spicy bite to them that gets hotter as they age. That potency also indicates a higher nutritional value. They are thinner, more tender, and shrink to a much smaller size than collard greens.
There’s a good reason why greens are typically cooked with ham or bacon and vinegar. There’s something about the saltiness and acidity that reduces the bitterness to a more pleasant level.
How to Clean Mustard Greens
Most of these mustard green leaves are sold in packs at grocery stores or fresh at farmer’s markets. If you buy them fresh or picked out of your little garden, make sure to always wash them thoroughly with running water to remove any grit or bugs that might be hiding on the leaves. Even the packed store-bought one also needs to be washed properly to ensure clean food.
After washing, remove mustard green leaves from the stem. You may discard the stem or add it to the pot later, just like others do for added nutrients. Then wash, rinse and chop them into large chunks, as you can see in the photos below.
Serving Suggestions
This might be “JUST” greens, but greens can sometimes steal the show with or without any accompaniment. All thanks to the bacon bits and smoked turkey that I added. Nevertheless, if you love it paired with something, you might as well consider some of these delicious options:
- Cornbread – I love to add extra ham or smoked turkey and serve it with cornbread. That, for me, is a complete and satisfying meal.
- Jamaican Rice & Peas – My personal favorite is Jamaican rice and peas for a well-rounded meal.
More Delicious Soul Food Recipes
- Southern Fried Catfish – The perfect pair with Southern Mustard Greens is crispy on the outside and tender and juicy on the inside.
- Hoppin John – Comforting Creole soul food in the form of black-eyed peas ramped up with smoked turkey or ham hocks and creole seasoning.
- Easy Smothered Pork Chops – These fork-tender, juicy, and well-seasoned pork chops smothered in a savory onion-garlic gravy go really well with mustard greens and mashed potatoes. Go ahead and try it!
- Mac & Cheese – A classic soul food that is a must-have at any cookout or family gathering. The creamy cheese sauce and al dente macaroni can be on the table and making everyone happy in less than 30 minutes.
- 7UP Pound Cake – This masterpiece of a pound cake is made even better with lemon-lime soda. Buttery goodness with a lemon twist is the perfect way to wrap up dinner or a morning snack with coffee.
How to Cook Southern Mustard Greens
More Delicious Soul Food Recipes
- Southern Fried Catfish – The perfect pair with Southern Mustard Greens is crispy on the outside and tender and juicy on the inside.
- Hoppin John – Comforting Creole soul food in the form of black-eyed peas ramped up with smoked turkey or ham hocks and creole seasoning.
- Easy Smothered Pork Chops – These fork-tender, juicy, and well-seasoned pork chops smothered in a savory onion-garlic gravy go really well with mustard greens and mashed potatoes. Go ahead and try it!
- Mac & Cheese – A classic soul food that is a must-have at any cookout or family gathering. The creamy cheese sauce and al dente macaroni can be on the table and making everyone happy in less than 30 minutes.
- 7UP Pound Cake – This masterpiece of a pound cake is made even better with lemon-lime soda. Buttery goodness with a lemon twist is the perfect way to wrap up dinner or a morning snack with coffee.
How to Cook Southern Mustard Greens
Prepare the Greens
- Remove mustard green leaves from the stem. Then wash, rinse and chop into large chunks. Repeat until all the stems have been removed from the mustard greens. Discard stem and reserve chopped leaves.
- Cook the bacon – Heat a medium or large dutch oven. Then add chopped bacon, cook for about 5-6 minutes or until brown. (Photo 1)
- Add the rest of the ingredients – Add about 1 tablespoon oil – there should be about 2 -3 tablespoons grease in the pot. Add onions, garlic, chopped smoked turkey, and sauté for about 3-5 minutes. (Photos 2-4)
Cook the Greens
- Gently stir in the mustard greens (a little at a time, until wilted), followed by Creole seasoning. (Photos 1 & 2).
- Add smoked turkey bone to the pot with chicken broth or water. Add pepper flakes, if desired. Bring to a boil and simmer for about 20 minutes or until desired tenderness has been reached. (Photo 3)
- Return bacon to the pot, stir. Remove from the stove and discard bone. (Photo 4)
Serve and Enjoy!
- Serve warm with biscuits, hot sauce, and ham, optional.
Southern Mustard Greens
Ingredients
THE GREENS
- 2 pound or (0.91 kg) mustard greens , about 2 bunches
THE MEATS
- 4-5 strips thick sliced bacon , about 4 ounces, diced
- 1 tablespoon or (14 ml) oil
- 1 medium onion , chopped
- 1 tablespoon or (8 g) garlic , minced
- 1-2 cups (8-16 oz) smoked turkey chopped
- salt and pepper to taste
THE REST OF THE INGREDIENTS
- 2-3 teaspoon or (8-12 g) Creole seasoning
- 1 cup or (250 ml) chicken broth or water
- 1-2 red pepper flakes crushed, (this ingredient is optional)
Instructions
- Remove mustard green leaves from the stem. Then wash, rinse and chop into large chunks. Repeat until all mustard greens have been removed from its stem. Discard stem and reserve chopped leaves.
- Heat up a medium or large dutch oven. Then add chopped bacon, cook for about 5-6 minutes or until brown.
- Add about 1 tablespoon oil – there should be about 2 -3 tablespoons grease in the pot. Add onions, garlic , chopped smoked turkey , and sauté for about 3-5 minutes.
- Gently stir in the mustard greens (a little at a time, until wilted ) followed by Creole seasoning.
- Add smoked turkey bone to the pot with chicken broth or water. Add pepper flakes , if desired
- Bring to a boil and simmer for about 20 minutes or until desired tenderness has been reached. Return bacon back to the pot, stir.
- Remove from the stove and discard bone.
- Serve warm with biscuits, hot sauce and ham, optional.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Dexter Tucker says
I love this site cause you are the only chef who gives alternatives substitutions
Immaculate Bites says
I appreciate your kind words, Dexter! How did you like this recipe?
Baltisraul says
We love greens but I just bought 2 bunches of collards yesterday, so the mustard varity will have to wait till next time. We always add 2-3 slices of soft cream cheese to our greens recipies. That little addition makes us all asking for more.
ImmaculateBites says
Nice addition Baltisraul. I never would have thought to add cream cheese to mustard greens. Can’t wait to try it out.
Baltisraul says
We have found that all greens purchases are not created equal. At times you will get a batch that can be a little strong tasting. The cream cheese seems to take the guess work out of the final product and adds a wonderful creaminess. I’m glad a pro, like yourself, will give it a try.
James Thomas says
What does the cream cheese do to the m.green.
sue kubecka says
Not a fan of greens; they were not known or served in my hometown in CA; but could mustard greens be substituted with sliced cabbage? It seems to me that that would be a delightful dish; similar to a good sauerkraut but not prepared in that manner.
Just a thought. My husband is a native Texan and his family did not each greens, but sure did sauerkraut!
ImmaculateBites says
Hi Sue, You could definitely make the switch with good results.
Happy Cooking !!