Welcome to the heart of Southern comfort food! Growing up with deep Southern roots, I learned early that the secret to truly unforgettable greens lies in getting the seasoning just right and simmering them low and slow until they are incredibly tender and bursting with flavor. This isn’t just a recipe; it’s a cherished tradition passed down through generations. I fondly remember watching my great-grandmother prepare these greens, infusing them with smoky meat and a whole lot of love. This recipe promises to deliver that authentic, smoky, and savory taste every single time, creating a dish that’s perfect alongside a slice of warm cornbread, ready to soak up every last drop of that rich, flavorful pot liquor.
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Table of Contents
Southern Mixed Greens Ingredients: Crafting the Perfect Flavor Base
The magic of Southern mixed greens often starts with a carefully chosen blend of leafy greens. While many recipes focus on a single type, a combination offers a more complex flavor profile and a richer texture. I personally love to use a vibrant mix of collard greens, turnip greens, mustard greens, and for an added nutritional boost and slight peppery kick, a touch of kale. However, the beauty of this dish is its versatility. Feel empowered to experiment with different combinations and ratios of greens to perfectly suit your palate. Each green brings its own unique character to the pot, allowing you to customize the dish endlessly by adjusting the blend, cooking method, and seasonings.
- Collard Greens: The cornerstone of Southern greens, offering a robust, slightly bitter flavor and a hearty texture that softens beautifully when cooked low and slow.
- Turnip Greens: Known for their slightly peppery taste and tender leaves, turnip greens contribute a lovely brightness to the mix.
- Mustard Greens: These greens pack a more pronounced peppery, pungent flavor, adding an exciting zing that balances the earthier collards.
- Kale (optional): While not traditionally Southern, kale’s nutrient density and slightly sweeter, earthy flavor make it a fantastic addition, especially if you’re looking to boost the health benefits without compromising taste.
- Smoked Turkey Leg, Wing, or Neck: This is the soul of your greens! Smoked meat is an absolute staple in Southern greens recipes because it slowly releases an incredible richness and a deep, smoky flavor as it simmers. I often reach for a smoked turkey wing or leg (Frick’s brand is a personal favorite). If a turkey leg is too large for your pot, don’t hesitate to trim it down to ensure it fits comfortably and allows for even cooking and flavor distribution. The goal is to infuse the entire pot with that irresistible smoky essence.
- Olive Oil: Used to sauté the aromatic vegetables, forming the savory foundation of the dish.
- Onions: A fundamental aromatic that sweetens and deepens the flavor of the pot liquor as it cooks down.
- Garlic: Essential for adding a pungent, aromatic depth that complements the greens and smoked meat beautifully.
- Broth (Chicken or Vegetable): The liquid base that transforms into the coveted “pot liquor.” Chicken broth adds another layer of savory flavor, but vegetable broth can be used for a vegetarian option, or even water for a more subtle base, allowing the greens and smoked meat to shine.
- Creole Seasoning / Salt and Pepper: The backbone of the seasoning. Creole seasoning is a trusted, time-honored choice that brings a complex blend of herbs and spices. I also love to use my Homemade Collard Greens Seasoning, which offers a similar vibrant flavor profile. Always adjust seasoning to your personal preference, starting with a moderate amount and adding more as needed.
How to Properly Wash Greens: A Crucial Step for Delicious Results
Washing your greens thoroughly is arguably the most critical step in preparing a truly enjoyable Southern mixed greens dish. Neglecting this stage can lead to a gritty, unpleasant experience, as leafy greens often harbor dirt, sand, and even pesticide residues from the farm. Taking the time to clean them properly ensures a pristine and delicious final product. Here’s a detailed guide to get your greens perfectly clean:
- Prepare Your Washing Station: Begin by filling a clean sink or a very large bowl with cold water. You’ll need enough water to completely submerge all your greens, allowing them to float freely.
- Separate and Inspect the Leaves: Remove the greens from their bundles and carefully separate individual leaves from the main stems. As you do this, inspect each leaf. Discard any leaves that are significantly damaged, yellowed, or show signs of decay. These can impart an off-flavor to your dish.
- Submerge and Soak: Place the separated greens into the cold water bath. Allow them to soak for at least 5-10 minutes. This soaking period helps to loosen stubborn dirt and grit that may be clinging to the leaves.
- Agitate and Swirl: Gently swirl the greens around in the water with your hands. Use your fingers to lightly rub the surface of the leaves, especially along the veins and creases, where dirt tends to accumulate. You’ll likely see visible dirt settling at the bottom of the sink or bowl.
- Repeat for Purity: Lift the greens out of the water, leaving the dirty water behind. Drain the dirty water, rinse the sink or bowl, and refill it with fresh cold water. Repeat steps 3 and 4 (submerging, soaking, and swirling) until the water remains completely clear after agitation. This may take two, three, or even four changes of water, depending on how dirty your greens are. Do not rush this step!
- Final Rinse Under Running Water: Once the soaking process yields clear water, take individual leaves and rinse them briefly under cold running water from the faucet. This ensures any final, tiny particles are washed away.
- Dry Thoroughly: Excess moisture can dilute the flavor of your pot liquor. Gently pat the greens dry with clean kitchen towels, or for a more efficient method, use a salad spinner. If using a spinner, work in batches until the leaves are mostly dry.
- Trim and Chop: After washing and drying, lay the leaves flat and remove any tough, fibrous stems. Stack a few leaves at a time and chop them into bite-sized pieces. The smaller pieces will wilt down more evenly and be easier to eat.
Once your greens are meticulously washed and chopped, they are ready for cooking. If you’re not using them immediately, store them properly in a clean, airtight container or a produce bag in the refrigerator. When kept sealed and covered, they will stay fresh for a few days, retaining their crispness and flavor.
The Southern Mixed Greens Cooking Process: Achieving Smoky Perfection
Creating a truly authentic and delicious batch of Southern mixed greens is a culinary journey that rewards patience and attention to detail. The key to unlocking their rich, savory, and smoky potential lies in a specific sequence of steps, culminating in a long, slow simmer that tenderizes the greens and allows the flavors to meld beautifully. Here’s a detailed breakdown of the cooking process:
- Prepare the Smoked Turkey: Begin by placing your smoked turkey leg, wing, or neck into a large pot. Add enough water to fully submerge the turkey. Bring the water to a rolling boil, then reduce the heat to a simmer. Cook the smoked turkey for approximately 45 minutes to 1 hour, or until it begins to soften and become tender. During this time, keep an eye on the water level and add more as needed to ensure the turkey remains covered and continues to cook gently. This initial simmering extracts the incredible smoky flavor from the turkey, laying a foundational taste for your greens and creating a rich broth.
- Wash and Prepare the Greens: While the smoked turkey is simmering, meticulously wash your collard, turnip, mustard greens, and kale. As outlined in the previous section, this step is crucial for removing any grit or debris. Once clean, trim off any tough, thick stems from the greens. Then, stack the cleaned leaves and chop them into uniformly sized, bite-sized pieces. This ensures they cook evenly and are easy to manage when serving.
- Build the Flavor Base (Sauté Aromatics): In a large, heavy-bottomed pot or a Dutch oven (which is ideal for its even heat distribution and capacity), heat a tablespoon of olive oil over medium-high heat. Add the chopped white onions and sauté them for 3-4 minutes until they become translucent and fragrant, softening beautifully. Next, stir in the minced garlic and cook for another 30 seconds, just until it becomes aromatic. Be careful not to burn the garlic, as this can turn bitter.
- Deglaze the Pot: Pour in 1 to 2 cups of chicken broth (or the liquid you’re using). Use a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot. These flavorful bits, known as “fond,” will add incredible depth to your pot liquor.
- Layer in the Greens: The volume of raw greens can be daunting! Begin adding the chopped greens to the pot a handful at a time. Stir them gently as they wilt down. This process takes a few minutes, but as the greens cook and shrink, they will make room for the remaining batches. Continue this until all the greens are in the pot.
- Season and Integrate the Smoked Turkey: Add your Creole seasoning (or salt and pepper) to taste. Remember to start with a conservative amount, as the smoked turkey will also contribute saltiness. Carefully transfer the softened, tender smoked turkey from its initial pot into the Dutch oven with the greens. Ensure the greens are mostly submerged in the broth. If needed, add a little more broth or water to just cover them.
- Begin the Low and Slow Simmer: Bring everything in the pot to a boil. Once boiling vigorously, reduce the heat significantly to low. Cover the pot tightly with its lid. This is where the magic truly happens: the long, slow simmer.
- Cook for Tenderness: Allow the greens to simmer for at least 2 hours, or even longer, up to 3 hours, depending on your desired level of tenderness. Stir the greens occasionally to ensure even cooking and to prevent any sticking. The goal is for the greens to become wonderfully tender, almost melting in your mouth, and for the smoked turkey to be falling off the bone, infusing the pot liquor with its rich essence.
- Finish and Serve: Once the greens have reached your preferred tenderness, carefully remove the smoked turkey leg/wing/neck from the pot. Using two forks, shred the tender meat from the bone. Discard the bone and any excess skin or fat if desired, then stir the shredded meat back into the pot with the greens. Give the dish a final taste and adjust the seasoning one last time, adding more Creole seasoning, salt, or pepper if needed. Serve your hot Southern mixed greens immediately with plenty of cornbread to sop up every drop of that delicious, nutrient-rich pot liquor. Enjoy this comforting, soulful dish!
Classic Southern Mixed Greens with Collards and Turnips
By Brandi Crawford
With my Southern roots, I’ve been making greens long enough to know the seasoning has to be just right, and this recipe guarantees you’ll get that smoky, savory flavor every single time. I grew up watching my great-grandmother simmer greens low and slow with smoky meat until they were tender and full of flavor. This recipe keeps that same tradition alive, perfect with a slice of cornbread to soak up the pot liquor.
30 mins
2 hrs
2 hrs 30 mins
Dinner, Lunch
Soul Food, Southern
8 cups
140 kcal
Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 smoked turkey leg or wing (approximately 1-1 ½ pounds. See notes for sizing.)
- 1 pound fresh collard greens (typically 1 or 2 bundles, weighed including stems.)
- 1 pound turnip greens (typically 1 or 2 bundles, weighed including stems.)
- 1 pound mustard greens (typically 1 or 2 bundles, weighed including stems.)
- ½ – 1 pound fresh kale (optional, for added nutrition and flavor.)
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 2-3 garlic cloves (minced)
- 1-2 cups chicken broth (vegetable broth or water can also be used.)
- 1 tablespoon Creole Seasoning (adjust to taste)
- Salt and pepper to taste
Instructions
- Prepare Smoked Turkey: Place the smoked turkey (leg or wing) in a large pot and add enough water to fully cover it. Bring the water to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until the turkey is tender. You may need to add additional water as it evaporates during cooking.
- Wash Greens Thoroughly: While the turkey cooks, prepare your greens. Fill a large bowl or your clean sink with cold water. Submerge the greens, separate the leaves, and gently scrub them with your hands, paying close attention to the veins, to remove any dirt or sand. Change the water repeatedly until it runs completely clear after washing.
- Chop Greens: Remove the tough stems from the washed greens and slice the leaves into smaller, bite-sized pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then introduce the chopped onions and minced garlic. Sauté for 3-4 minutes until the onions are translucent and the garlic is fragrant.
- Deglaze the Pan: Pour in 1-2 cups of chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which add a deeper flavor.
- Layer the Greens: Begin adding the chopped greens to the pot in batches. Stir them gently as they wilt down, creating space for the remaining greens until all are added.
- Season and Add Turkey: Stir in the Creole seasoning. Carefully add the pre-cooked, tender smoked turkey to the pot with the greens. Ensure the greens are mostly submerged in the liquid; add a bit more broth or water if necessary. Bring the pot to a boil.
- Simmer Low and Slow: Reduce the heat to medium-low, cover the pot tightly, and allow the greens to simmer for at least 2 hours, or until they reach your desired tenderness and the turkey is falling off the bone. Stir occasionally to ensure even cooking.
- Shred Turkey and Finish: Remove the smoked turkey from the pot. Using two forks, shred the meat from the bone, discarding the bone. Return the shredded turkey meat to the pot with the greens.
- Adjust Seasoning and Serve: Taste the greens and adjust the seasoning with additional Creole seasoning, salt, or pepper as needed. Serve hot, ideally with cornbread, to enjoy the flavorful pot liquor.
Expert Tips and Recipe Notes
- Green Prep Time: The prep time listed can vary significantly based on whether you’re using pre-washed, bagged greens or fresh bundles that require thorough cleaning. Always prioritize proper washing!
- Seasoning Strategy: When adding Creole seasoning, start with ½ tablespoon and taste before adding more. Smoked meats can be salty, and it’s easier to add than to remove seasoning.
- Vinegar for Brightness: Many Southern cooks enjoy a splash of apple cider vinegar at the end of cooking to brighten the flavors of their greens. Feel free to add a tablespoon or two if you wish.
- Smoked Meat Alternatives: While smoked turkey is my preference for its lean flavor, you can certainly substitute it with other traditional Southern smoked meats like ham hocks, bacon (added rendered fat too!), or salt pork for a different depth of flavor.
- Achieving Desired Tenderness: I love my greens very tender. If you prefer yours super soft, cook them for 3 hours or even longer. For those who enjoy a bit more bite, reduce the cooking time to around 1.5-2 hours. Always check on them frequently to achieve your perfect texture.
- Scaling the Recipe: When doubling or tripling the recipe for a larger gathering, you can often use one turkey leg for a double batch. For anything larger, consider adding an additional smaller smoked turkey wing to ensure enough smoky flavor permeates all the greens.
- Bitterness Control: If your greens taste slightly bitter, it might be due to a specific type of green or simply personal preference. A pinch of sugar or a bit more broth can help balance the bitterness. Vinegar also helps to cut through it.
Nutrition Information
Calories: 140 kcal
Carbohydrates: 5g
Protein: 15g
Fat: 4g
Nutrition data is provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. For the most accurate nutritional information, you should calculate it using the actual ingredients in your recipe and your preferred nutrition calculator. You are solely responsible for ensuring any provided nutritional information is accurate, complete, and useful for your dietary needs.
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Frequently Asked Questions and Pro Tips for Perfect Mixed Greens
When selecting greens, a visual and tactile inspection is key. Choose leaves that are vibrant green, crisp, and firm to the touch. Avoid any greens that appear wilted, yellowed, have dark spots, holes, or a slimy texture—these are signs of spoilage. Healthy, fresh greens will yield the best flavor and texture after cooking. Feel free to mix and match collards, turnips, mustards, or even kale to create your ideal blend. While pre-packaged greens are convenient, be mindful that they sometimes contain more stems than leaves. When buying bagged, I often get a little extra by weight to ensure I have plenty of actual leafy goodness for the meal.
The cooking time for mixed greens can vary significantly based on your desired texture. For perfectly tender greens that still have a slight al dente bite, expect them to cook for about 1.5 to 2 hours. If you prefer your greens to be wonderfully soft and melt-in-your-mouth tender, a longer simmer of 2.5 to 3 hours (or even more) will achieve that. It’s best to check on them frequently, tasting as they cook, to ensure they reach your preferred level of tenderness.
You’ll know your Southern mixed greens have reached their peak when they are tender but still hold their shape – they shouldn’t be mushy or disintegrating. The stems should be cooked through, and the leaves should be beautifully wilted, exhibiting a deep, rich green color. A strong indicator is the aromatic steam rising from the pot, filled with savory and smoky notes. Most importantly, taste a bite: it should be perfectly seasoned, with the robust flavor of the greens mingling harmoniously with the smoked turkey and spices. That’s when you know you’ve achieved Southern perfection.
Absolutely! This recipe is excellent for scaling up. You can easily double the amount of greens and often use the same smoked turkey leg for a double batch, as its flavor is quite potent. For larger quantities, such as tripling the recipe, you might consider adding an additional smaller smoked turkey wing or another ham hock to ensure the smoky depth is consistent throughout. The overall cooking time will generally remain the same, though you’ll need a much larger pot!
For authentic Southern mixed greens, a large, heavy-bottomed pot or a Dutch oven is highly recommended. A Dutch oven is an excellent choice because it distributes heat incredibly evenly and retains heat exceptionally well, which is crucial for the long, slow simmer. Its wide cooking surface also provides ample room to comfortably fit a large volume of greens and the smoked meat without overcrowding. If a Dutch oven isn’t available, a robust stockpot with a capacity of at least 6-8 quarts will also work well, ensuring you have enough space for all the ingredients and the flavorful pot liquor.
Yes, you can absolutely adapt this recipe to be vegan or vegetarian while still retaining fantastic flavor. To do so, simply omit the smoked turkey. Instead, use a good quality vegetable broth as your liquid base. To compensate for the smoky depth, add about ½ teaspoon of smoked paprika and ½ teaspoon of red pepper flakes during the simmering process. You can also explore vegan “bacon” bits or liquid smoke (used sparingly) for additional smoky notes.
Southern mixed greens are fantastic for making ahead! In fact, many people find the flavors deepen and improve the next day. Once cooled, transfer the greens and their pot liquor to an airtight container. They will store beautifully in the refrigerator for 3-4 days. For longer storage, mixed greens freeze exceptionally well. Allow them to cool completely, then portion them into freezer-safe containers or bags. They can be frozen for up to 3 months.
Reheating mixed greens is simple. If frozen, thaw them in the refrigerator overnight first. For stovetop reheating, place the greens in a pot over medium-low heat, stirring occasionally until heated through. You can also reheat them in the oven: transfer to an oven-safe dish, cover, and bake at 350°F (175°C) until warm. For a quick option, microwave individual portions on high power in 1-minute increments, stirring between each interval, until the greens are thoroughly heated.
While a slight bitterness is natural for some greens, an overly bitter taste can be balanced. A common trick is to add a small pinch of sugar (¼ to ½ teaspoon) to the pot. The acidity from a splash of apple cider vinegar (as mentioned in the notes) can also effectively cut through and neutralize bitterness, brightening the overall flavor profile.
If you love a little kick, there are several ways to spice up your greens. You can add a pinch of red pepper flakes along with the Creole seasoning. A dash of hot sauce, such as Tabasco or a Louisiana-style hot sauce, stirred in at the end or served on the side, is also a classic Southern accompaniment for those who enjoy extra heat.
What to Serve with Southern Mixed Greens
Southern mixed greens are a versatile and comforting side dish that pairs wonderfully with a wide array of hearty Southern meals. Their rich, savory, and smoky flavors complement everything from succulent poultry to tender pork. Here are some classic main courses and essential accompaniments that create a truly satisfying Southern feast:
- Smothered Chicken Wings: The creamy gravy is perfect with the greens.
- Baked Turkey Wings: A lighter alternative to fried, still incredibly flavorful.
- Smoked BBQ Pulled Chicken: A smoky, tangy match for the savory greens.
- Smothered Pork Chops: Tender pork in gravy, a quintessential pairing.
- Cornbread Dressing with Chicken: A holiday staple that feels right at home.
- Southern Soul Food Cornbread: Absolutely essential for soaking up every drop of that delicious pot liquor.
- Southern Soul Food Cornbread Muffins: A convenient individual serving of the same comforting classic.
More Delicious Greens Recipes to Explore
If you’ve fallen in love with the soulful flavors of these Southern mixed greens, you’ll be delighted to know there’s a whole world of delicious greens recipes to explore. Each offers its own unique twist on this beloved vegetable. Here are some more of my favorite ways to prepare and enjoy greens:
- Southern Soul Food Collard Greens with Smoked Turkey: A focused take on the classic collard green dish.
- Black Eyed Peas and Collard Greens: A traditional combination, especially popular for New Year’s Day.
- Southern Turnip Greens: Highlight the tender, slightly peppery flavor of turnip greens.
- Slow Cooker Crockpot Collard Greens: For an even more hands-off approach to tender greens.
- Southern Soul Food Mustard Greens: Celebrating the distinct, zesty kick of mustard greens.
- Quick Sauteed Collard Greens: A faster, lighter method for when you need greens in a hurry.
