These Southern Mustard Greens simmer low and slow with smoked turkey, onion, garlic, chicken broth, apple cider vinegar, and hot sauce until tender, smoky, and full of flavor.
Mustard greens have a naturally peppery bite that mellows as they cook, making them a flavorful alternative to collard greens. Serve them with cornbread, fried chicken, ham, or your favorite Sunday dinner.
Updated September 29, 2026: I refreshed this post with clearer ingredient notes, a simplified method overview, better prep guidance, storage information, and answers to common mustard-green questions. The recipe itself remains the same. Originally posted on September 4, 2025.
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Watch this quick video tutorial!
A pot of greens is a regular part of Southern cooking, but every green brings something different to the table.
Collards are hearty and earthy. Mustard greens are softer, quicker-cooking, and naturally peppery.
For this recipe, I simmer them with smoked turkey until tender, then finish them with vinegar and hot sauce for that balance of smoky, savory, tangy, and just a little spicy.
If you love greens, try my Southern Collard Greens next. Let's get started!
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Southern Mustard Greens
- LaKita's Expert Tips
- How to Clean Mustard Greens
- Mustard Greens vs. Collard Greens
- Can I Use Smoked Ham Hocks Instead?
- Can I Make Mustard Greens Without Meat?
- How Long Do Mustard Greens Need to Cook?
- Storage and Reheating
- What to Serve With Mustard Greens
- 📖 Recipe
- Frequently asked questions
- Did You Make This Recipe?
Why You'll Love This Recipe
- Smoky and savory: Smoked turkey gives the pot liquor rich flavor.
- Naturally peppery: Mustard greens have more bite than collards.
- Tender without taking all day: They soften faster than tougher greens.
- Easy to customize: Use smoked turkey or ham hocks and adjust the heat to taste.
- Perfect for Sunday dinner: Serve them with cornbread, chicken, ham, beans, or mac and cheese.
Ingredients You'll Need
See the recipe card below for exact measurements.
- Fresh mustard greens: Look for bright green leaves without yellowing or slimy spots. Wash them very well because greens can hold onto sand and grit.
- Smoked turkey wings: Add smoky, savory flavor and meat to the pot. Smoked ham hocks can be substituted.
- Onion: Adds sweetness and flavor to the cooking liquid.
- Garlic: Gives the broth another layer of savory flavor.
- Low-sodium chicken broth: Forms the base of the pot liquor without making the greens overly salty.
- Water: Add as needed so the greens have enough liquid to simmer without becoming soupy.
- Apple cider vinegar: Brightens the greens and balances their natural bitterness.
- Hot sauce: Adds tang and a little heat.
- Salt and black pepper: Season to taste after the smoked meat has had time to flavor the broth.
- Red pepper flakes: Optional if you want more heat.
👉🏾 See the full recipe card below for exact quantities and instructions.
How to Make Southern Mustard Greens
Here's the quick overview. The recipe card below includes the full measurements and detailed instructions.
1. Prepare the Greens
Wash the mustard greens thoroughly in several changes of cool water.
Remove any thick, tough stems and chop or tear the leaves into manageable pieces.
2. Build the Broth
Add the chicken broth, water, onion, garlic, and smoked turkey to a large Dutch oven or stockpot.
Bring to a boil.
3. Add the Greens
Add the mustard greens in batches if needed.
They may look like a lot at first, but they will quickly wilt down.
Reduce the heat, cover, and simmer until tender.
4. Shred the Meat
Remove the smoked turkey from the pot.
Pull the meat from the bones, discard the skin and bones as needed, and return the meat to the greens.
5. Finish the Pot
Stir in the apple cider vinegar, hot sauce, salt, black pepper, and red pepper flakes if using.
Simmer uncovered a little longer so the flavors come together.
Taste before adding more salt.
LaKita's Expert Tips
- Wash the greens really well. Nothing ruins a good pot of greens faster than grit.
- Remove thick stems. Small tender stems are fine, but large fibrous stems can stay tough.
- Add the greens in batches. They'll wilt quickly and make room in the pot.
- Don't oversalt early. Smoked turkey and ham hocks can be salty, so taste the pot near the end.
- Keep some pot liquor. That broth is part of the dish, especially when cornbread is involved.
- Add vinegar near the end. It brightens the finished greens without dominating the cooking liquid.
- Cook until tender, not mushy. Mustard greens soften faster than collards.
How to Clean Mustard Greens
Mustard greens can hide dirt and sand between the leaves, so don't rush this step.
Fill a clean sink or large bowl with cool water and swish the greens around.
Lift them out of the water rather than pouring the water over them, which can put the grit right back on the leaves.
Repeat with fresh water until there is no sand left at the bottom.
Then remove the thick stems and chop the leaves.
Mustard Greens vs. Collard Greens
Both are classic Southern greens, but they taste and cook differently.
Mustard greens:
- More peppery
- Softer leaves
- Cook faster
- Slightly sharper flavor
Collard greens:
- More earthy
- Thicker leaves
- Need longer cooking
- Hold their structure more firmly
If you enjoy collards but want something a little brighter and more assertive, mustard greens are a great choice.
Can I Use Smoked Ham Hocks Instead?
Yes.
Use smoked ham hocks in place of the smoked turkey and cook the recipe the same way.
Because ham hocks can be saltier, wait until near the end before deciding whether the greens need additional salt.
You can also use smoked turkey necks if that's what you have available.
Can I Make Mustard Greens Without Meat?
Yes.
Use vegetable broth instead of chicken broth and omit the smoked meat.
To add some smoky depth, use a small amount of smoked paprika.
I would add it gradually so it supports the greens instead of overpowering them.
How Long Do Mustard Greens Need to Cook?
For this recipe, simmer the greens for about 45 to 60 minutes, then finish them uncovered with the vinegar and seasonings for another 15 to 20 minutes.
The exact time depends on how mature the greens are and how tender you like them.
The leaves should be soft and easy to bite through, but they don't need to dissolve into the pot.
Storage and Reheating
Refrigerator
Let the greens cool slightly, then refrigerate them within 2 hours.
Store them with some of the pot liquor in an airtight container for up to 4 days.
Freezer
Freeze the greens and pot liquor in freezer-safe containers for up to about 2 months for best quality.
Thaw overnight in the refrigerator.
Reheating
Warm gently on the stovetop over medium-low heat until hot throughout.
You can also microwave individual portions.
If the greens look dry after storage, add a small splash of broth before reheating.
What to Serve With Mustard Greens
Serve them with:
- Southern Cornbread
- Cracklin Cornbread
- Southern Fried Chicken
- Southern Mac and Cheese
- Coca-Cola Ham
- Crock Pot Black Eyed Peas
And please save some of that pot liquor for the cornbread.
📖 Recipe
Southern Mustard Greens Recipe
Video
Equipment
- 1 Dutch oven or large pot
Ingredients
- 2-3 pounds fresh mustard greens, washed and chopped, thick stems removed
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1-2 cups water, as needed
- 1 pound smoked turkey wings or smoked ham hocks
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce, plus more to taste
- Optional pinch crushed red pepper flakes
Instructions
- In a large Dutch oven or stock pot, combine chicken broth, water, onion, garlic, and smoked ham hocks. Bring to a boil over medium-high heat.
- Add chopped mustard greens, stir to combine, and reduce heat to medium-low. Cover and simmer for 45-60 minutes, stirring occasionally, until greens are tender.
- Remove ham hocks from the pot. Shred the meat, discarding bones and excess fat. Return the meat to the pot.
- Stir in vinegar, hot sauce, salt, and black pepper. Simmer uncovered for an additional 15-20 minutes.
- Taste and adjust seasoning. Serve hot with cornbread or alongside fried chicken.
Frequently asked questions
They can have a slightly bitter, peppery flavor when raw.
Cooking mellows that bitterness, while the smoked meat, broth, vinegar, and seasonings help balance the finished dish.
Not spicy like a chile pepper, but they have a natural peppery bite.
Cooking softens that flavor considerably.
Small tender stems are fine.
Remove larger, thicker stems because they can remain tough even after the leaves are tender.
Yes.
Mixed greens are very common in Southern cooking.
Just remember that collards may need longer cooking than mustard greens, so add the more tender greens later if you want everything to finish at the same texture.
Vinegar provides acidity that balances the smoky, savory flavors and the greens' natural bitterness.
Absolutely.
Like many slow-simmered greens, they taste great the next day after the flavors have had more time to come together.
Refrigerate them with the pot liquor and reheat gently before serving.
Yes.
Freeze them with some of their cooking liquid so they stay moist when thawed and reheated.
Did You Make This Recipe?
Made these Southern Mustard Greens? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me, which greens get first place at your table: mustard, collards, or turnips?
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