When it comes to Southern comfort food, a pot of greens simmering on the stove is a must. While collard greens often steal the spotlight, mustard greens bring their own charm, slightly peppery, tender, and full of flavor. This Southern Mustard Greens Recipe cooks low and slow with smoked ham hocks (or turkey), creating a rich, savory pot liquor that's perfect for sopping up with cornbread.
If you loved my Collard Greens with Ham Hocks, then you'll definitely want to give this mustard greens recipe a try. Together, they make the ultimate Southern side dish duo.
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Why You'll Love This Recipe
- Peppery twist - Mustard greens have a natural tang that stands out from collards or turnip greens.
- Smoky and savory - Cooked with smoked ham hocks or turkey for depth of flavor.
- Perfect for Sunday dinners - A soul food staple that pairs beautifully with fried cornbread, fried chicken, or barbecue ribs.
- Easy to adapt - Works with different smoked meats or even a vegetarian broth base.
Key Ingredients
- Fresh Mustard Greens - The star of this dish; rinse well to remove any grit.
- Smoked Ham Hocks - Adds smoky, savory depth (swap for smoked turkey if preferred).
- Onion and Garlic - Build the base flavor for the broth.
- Chicken Broth - Gives the greens a rich, well-rounded flavor.
- Apple Cider Vinegar & Hot Sauce - Balance the smokiness with tang and heat.
👉🏾 See the full recipe card below for exact quantities and instructions.
Before You Cook, Read This
- Wash thoroughly - Mustard greens can hold onto dirt, rinse at least 2-3 times.
- Trim stems - Remove tough stems for the best texture.
- Cook low and slow - Give the greens time to tenderize and soak up the smoky broth.
📖 Recipe
Southern Mustard Greens Recipe
Video
Equipment
- 1 Dutch oven or large pot
Ingredients
- 2-3 pounds fresh mustard greens, washed and chopped (stems removed)
- 1 cup onion, chopped
- 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 of 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.
After You Cook
Storage & Reheating
- Refrigerate: Store cooled greens in an airtight container for up to 4 days.
- Freeze: Freeze in freezer-safe bags or containers for up to 2 months.
- Reheat: Warm on the stovetop over low heat or in the microwave until heated through.
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LaKita's Expert Tips
- Swap smoked turkey wings for smoked turkey necks or ham hocks for another option.
- For vegetarian greens, skip the meat and use smoked paprika or liquid smoke for depth.
- Don't skip the vinegar, it balances the bitterness of the greens.
Serving Suggestions
Mustard greens are a natural partner for:
FAQs
They have a natural peppery bite, but cooking mellows it into a pleasant tang.
Yes! Use vegetable broth and smoked paprika for a flavorful vegetarian version.
The smaller, tender stems are fine to eat, but the thicker ones should be removed.
If you make this Southern Mustard Greens Recipe, be sure to leave a rating and comment below. And don't forget to tag me on Instagram at @simplylakita so I can see your Sunday greens in action!
💌 From my kitchen to yours, happy eating!
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