Southern Mustard Greens – fresh greens slowly braised in a smoked turkey, bacon and chicken broth with a kick of heat from my homemade Creole seasoning and other pantry staple spices. Serve them with homemade biscuits, cornbread, potatoes or hot sauce and you’ll have one Southern soulful meal on a cold winter night!
Happy happy month of March!
It may have been a real-shocker to some, but yes, we’re now on the 3rd month for this year. Seems like it was just yesterday when I posted some traditional New Year dishes to bring in good luck for the entire year. But it doesn’t have to be a new year for you to enjoy this peppery, smokey and flavorful Southern Mustard Greens.
I grew up in Cameroon enjoying greens year-round. And today, I have a new addition to my endless repertoire of quick, easy and flavorful greens. If you’re not a fan of greens, this recipe could make you a convert. Let me tell you why…
What are Mustard Greens?
As their name suggests, mustard greens are the leaves of a mustard plant. You probably might have known them as curled mustard, American mustard, Southern mustard, Texas mustard or Southern curled mustard. They are thinner, more tender and shrink to a much smaller size compared to collard greens. As for its flavor, it has a notable peppery and lively bite into it, while collard greens tend to be on the leafy bitter kind of taste.
Mustard Greens 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 make this recipe into vegan, depending on your diet.
They are a delicious source of magnesium, folic acid, calcium, and vitamin K. Aside from that, these mighty green leaves also contain glucosinolate that is linked to cancer prevention.
How To Clean Mustard Greens
Most of these mustard green leaves are sold in packs at the grocery stores or fresh at farmer’s market. If you buy them fresh or picked out of your little garden, make sure to always wash it 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 on just like what others do for added nutrients. Then wash, rinse and chop them into large chunks as you can see in the photos below.
What To Serve With Mustard Greens
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 below:
- Southern Buttermilk Biscuits
- Southern-style Cornbread
- Hot Water Cornbread
- Hoppin John
- Oven Roasted Red Potatoes
- Smothered Pork Chops
- Southern Fried Catfish
More Greens Recipe
Love other ways to put more greens on the table? Try these healthy tasty delicious recipes below.
How To Cook Southern Mustard Greens
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.
Southern Mustard Greens - fresh greens slowly braised in a smoked turkey, bacon and chicken broth with a kick of heat from my homemade Creole seasoning and other pantry staple spices. Serve them with homemade biscuits, cornbread, potatoes or hot sauce and you'll have one Southern soulful meal on a cold winter night!
- 2 pounds mustard greens , about 2 bunches
- 4-5 strips thick sliced bacon , about 4 ounces, diced
- 1 tablespoon (14 ml) oil
- 1 medium onion , chopped
- 1 tablespoon (8 g) garlic , minced
- 1-2 cups smoked chopped turkey
- salt and pepper to taste
- 2-3 teaspoons (8-12 g) Creole seasoning
- 1 cup (250 ml) chicken broth or water
- 1-2 crushed red pepper flakes (optional)
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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.
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Heat up a medium or large dutch oven. Then add chopped bacon, cook for about 5-6 minutes or until brown.
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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.
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Gently stir in the mustard greens (a little at a time, until wilted ) followed by Creole seasoning.
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Add smoked turkey bone to the pot with chicken broth or water. Add pepper flakes , if desired
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Bring to a boil and simmer for about 20 minutes or until desired tenderness has been reached. Return bacon back to the pot, stir.
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Remove from the stove and discard bone.
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Serve warm with biscuits, hot sauce and ham, optional.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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.
Nice addition Baltisraul. I never would have thought to add cream cheese to mustard greens. Can’t wait to try it out.
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.
What does the cream cheese do to the m.green.
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!
Hi Sue, You could definitely make the switch with good results.
Happy Cooking !!