Rose's Southern Cooked Mustard & Turnip Greens

Rose Mary Mogan


This is a Southern Staple for many Southerners. We had greens often when I was growing up, almost always with Corn Bread. I had to pay special attention so I could list the measurements, when making these today, as I do not usually use a recipe. I am posting this recipe especially for Stephanie K. here at JAP, and any one else that might want to try a different spin on a Southern favorite. This is my spin on the recipe, but there are many others also. I even added the turnip bottoms. You can mix varieties together as I did or just make one type at a time. Hope you find this recipe enjoyable.

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★★★★★ 2 votes
6-8 servings depending on appetites
25 Min
2 Hr
Stove Top


2 lb
smoked ham hocks or other smoked meat of your choice
1 lb
bag pre washed & cleaned glory mustard greens
1 lb
bag pre washed & cleaned glory turnip greens
2 lb
fresh turnip bottoms, peeled, sliced or cubed
1 medium
yellow onion, cubed or chopped
3-4 clove
garlic, minced
1 medium
red bell pepper, cubed
1/8-1/4 tsp
red hot pepper flakes
1 1/2 Tbsp
white distilled vinegar
1 Tbsp
1 1/2 Tbsp
butter, optional
salt, optional, according to taste


Step 1 Direction Photo

1Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.

Step 2 Direction Photo

2Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.

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3Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.

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4Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.

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5Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.

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6Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread
Mama's Buttermilk Corn Bread

7PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.

About this Recipe

Course/Dish: Turkey, Vegetables, Pork
Main Ingredient: Vegetable
Regional Style: Southern