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Well cooked and seasoned mustard greens are a staple vegetable in Southern cuisine. They have a distinctive slightly bitter, peppery flavor, but that mellows nicely when cooked Southern-style.
Like many other kinds of greens, mustard greens can be gritty, so thorough washing is essential. Put the greens in a clean sink or large bowl of cold water. Swish them around, then remove them and discard the water. Do this several times until you no longer feel grit in the bottom of the sink or bowl. Even greens that are labeled “pre-washed” should be rinsed.
While you can make the recipe without the bacon, it adds flavor to the greens and helps infuse smoky flavor. Hot pepper-infused vinegar is often served with greens in the South. It can be hard to find, but a splash of plain vinegar and a little hot sauce makes an excellent substitute.
What You’ll Like About This Dish
Classic Southern flavor. Bacon, garlic, and broth create a deep, savory base that mellows the greens perfectly.
Comforting and nutritious. Mustard greens are rich in nutrients and become tender and flavorful when slow-simmered.
Perfect side for soul food meals. Serve alongside cornbread, fried chicken, or pork chops for a true Southern spread.
Ingredient Notes
- Bacon: Thick-cut bacon adds a smoky, savory base to the greens.
- Onion: Chopped onion softens in the drippings and builds flavor.
- Garlic: Just one clove adds depth—don’t skip it!
- Mustard greens: Washed thoroughly and chopped with large stems removed.
- Chicken stock: Adds body and flavor to the braising liquid.
- Worcestershire sauce: Boosts the umami with a touch of tang.
- Salt and pepper: Season to taste—start light and adjust after simmering.
- Cayenne or hot sauce (optional): Adds spicy heat; adjust to your preference.
Steps to Make Southern Mustard Greens
- Cook the bacon in a Dutch oven until crisp, then set it aside.
- Sauté the chopped onion in the bacon drippings until softened.
- Stir in the garlic and cook briefly to release its flavor.
- Add the chicken stock and bring it to a boil.
- Stir in the mustard greens in batches, letting them wilt down.
- Add Worcestershire sauce, salt, pepper, and optional cayenne or hot sauce.
- Cover and simmer over low heat for 30 to 40 minutes until tender.
- Return the bacon to the pot, stir, and serve hot.
Tips for Perfect Mustard Greens
- Wash the greens thoroughly—even pre-washed greens often need additional rinsing.
- Use a Dutch oven or deep skillet with a lid for best simmering results.
- If the greens seem dry, add a splash more broth during cooking.
- Serve with a splash of vinegar or hot pepper sauce for authentic Southern flavor.
Recipe Variations
- Turkey greens. Use smoked turkey wings or legs instead of bacon for a different smoky base.
- Vegetarian version. Skip the bacon and use vegetable broth—add smoked paprika for flavor.
- Mixed greens. Combine mustard greens with collards, kale, or turnip greens for variety.
- Extra spicy. Add crushed red pepper flakes or more hot sauce to bring the heat.
- Vinegar greens. Add a splash of apple cider vinegar at the end for tangy contrast.
Serving Suggestions
- Serve with cornbread or hoe cakes to soak up the flavorful broth.
- Add to a Southern plate with fried chicken, pork chops, or ribs.
- Pair with black-eyed peas or pinto beans for a classic combo.
- Include as part of a holiday or Sunday soul food spread.
- Top with a few dashes of hot sauce or vinegar for extra kick.
How to Store
Refrigerate: Store cooled greens in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave.
Freeze: Freeze cooled greens in portions for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm in a saucepan over low heat with a splash of broth or water to loosen if needed.
Southern-Style Mustard Greens
Ingredients
- 4 strips thick bacon
- 1 cup chopped onion
- 1 large clove garlic, minced
- 1 cup chicken stock
- 1 pound mustard greens, well washed, large stems removed, chopped
- 1 tsp Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- cayenne pepper or hot pepper sauce (optional), to taste
Recommended Equipment
Instructions
- Cook the bacon in a Dutch oven over medium heat until crisp; remove to paper towels to drain. Crumble or chop and set aside.4 strips thick bacon
- Add the chopped onion to the bacon drippings and cook, stirring, for 2 to 3 minutes, until softened.1 cup chopped onion
- Add the minced garlic and cook for 1 minute longer.1 large clove garlic
- Add the chicken stock and bring to a boil.1 cup chicken stock
- Add the greens, a cup or so at a time, adding more as they wilt.1 pound mustard greens
- Add the Worcestershire sauce and bring the greens to a simmer. Season to taste with salt, black pepper, and cayenne or hot pepper sauce, if desired.1 tsp Worcestershire sauce | Kosher salt and freshly ground black pepper | cayenne pepper or hot pepper sauce (optional)
- Lower the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes. Add the reserved bacon back to the pot and heat through. Serve hot.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
