Traditional Southern Greens (Mustard, Turnip or Collards)

- Ready In:
- 3hrs 25mins
- Serves:
- Units:
Nutrition Information
14
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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
directions
- 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.
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@little_wing
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@little_wing
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They sound so easy, I don't know why I haven't tried mustard greens before this. I'm fixing them tomorrow. They're supposed to be more tangy --zesty? Than collards and turnips? Is the sugar to take away the tang? We always ate collards and turnips when we had them. Brunswick, GA .. I loved that kind of food --l still do. Thanks so much. Laurie
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