rose's southern cooked mustard & turnip greens

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

★★★★★ 2 Reviews
serves 6-8 servings depending on appetites
prep time 25 Min
cook time 2 Hr
method Stove Top

Ingredients For rose's southern cooked mustard & turnip greens

  • 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 md
    yellow onion, cubed or chopped
  • 3-4 clove
    garlic, minced
  • 1 md
    red bell pepper, cubed
  • 1/8-1/4 tsp
    red hot pepper flakes
  • 1 1/2 Tbsp
    white distilled vinegar
  • 1 Tbsp
    sugar
  • 1 1/2 Tbsp
    butter, optional
  • salt, optional, according to taste

How To Make rose's southern cooked mustard & turnip greens

  • Rose's Southern Mustard & Turnip Greens
    1
    Add 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.
  • Rose's Southern Cooked Mustard & Turnip Greens
    2
    Then 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.
  • Rose's Southern Cooked Mustard & Turnip Greens
    3
    Then 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.
  • Rose's Southern Cooked Mustard & Turnip Greens
    4
    Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
  • 5
    Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
  • 6
    Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
  • 7
    PLEASE 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.

Categories & Tags for Rose's Southern Cooked Mustard & Turnip Greens:

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