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.


★★★★★ 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

How to Make Rose's Southern Cooked 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.
  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.
  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.
  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
    Mama's Buttermilk Corn Bread
  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.

Printable Recipe Card

About Rose's Southern Cooked Mustard & Turnip Greens

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

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