Traditional Southern Greens (Mustard, Turnip or Collards)

READY IN: 3hrs 25mins
Recipe by little_wing

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.

Top Review by WokBurner

Little Wing, you must have grown up in Tenn., like I did.. Your steps are dead on! Almost like grandmaw did it! Only problem is that grandmaw couldn't afford to throw away the stems...LOL Chop those up in 1.5 to 2 inch lengths, and stir fry them in the bacon grease for maybe 10 minutes before adding the tender leaves... Also, I love a slivered turnip thrown in at this time... Adds taste and texture... Grab that hunk of cornbread, and be proud of what you just fixed: You still understand what good food is!!!

Ingredients Nutrition


  1. Fill sink with cold water.
  2. Put in greens, making sure they have room to float.
  3. The greens will rise to the top, while the dirt will sink.
  4. Let greens sit in water for about 20 minutes.
  5. Scoop out greens being careful not to stir up the dirt on bottom.
  6. If they still look dirty, change water and repeat process.
  7. Finish the cleaning by rinsing under running water.
  8. Tear greens into pieces, throwing away thick veins and stems.
  9. In a large pot, heat the bacon grease over med-high.
  10. Add the greens and toss well with bacon grease for a couple of minutes.
  11. Add ham stock, salt and pepper and sugar and stir.
  12. Cover and simmer gently until very tender (DO NOT BOIL).
  13. 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.
  14. Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

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