Mixed Greens

Dave T.


Mixed mustard and turnip greens are a can't miss, serve as is or add, well, nothing, maybe a folk and some cornbread!!!!! Enjoy


☆☆☆☆☆ 0 votes

15 Min
4 Hr
Stove Top


  • 1 lb
    mustard greens
  • 1 lb
    turnip greens
  • Several
    green onions, stems and bottoms
  • 1/2 c
    hickory smoked bacon
  • 1/8 c
    splenda or sugar
  • 1/8 c
    chicken base
  • ·
    red pepper flakes, hickory smoked salt and pepper
  • ·
  • 1/4 c
    apple cider vinegar
  • 1/2 stick
    butter, unsalted

How to Make Mixed Greens


  1. Wash greens in cold water, and de stem, it's ok to leave smaller stems as they will add texture and more fiber. When you think you have them clean, wash again
  2. In a large heavy pot or Dutch oven render bacon over over low heat. Before bacon is browned, add chopped onions, red pepper flakes, and black pepper.
  3. Add water, vinegar, Splenda (or sugar), chicken base and butter.
  4. Add greens to pot, bring to a boil then reduce heat to medium low and cook for 4 hours semi covered till tender, add smoked salt as needed and serve with cornbread.

Printable Recipe Card

About Mixed Greens

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Healthy Heirloom

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