Southern Mustard Greens Recipe

While mustard greens aren’t typical in my beloved Cameroon, dark leafy greens generally are cooking staples. So, when I learned about Southern mustard greens, cooking them up just seemed natural. Simmering them slowly calms down the intensity. And getting them young and fresh in late spring or early summer provides an impressively delicious and nutritious meal. If you thought mustard plants were only good for the seeds, think again. So, if you love mustard, you’ll fall in love with the greens because they have a similar spice level.

How to Clean Mustard Greens

You can usually find fresh mustard leaves in grocery stores or farmer’s markets. Just give them a good shake and remove the stems like you would for kale. Soak them in cold water for about 10 minutes, and rinse them. You might want to rinse them again in cold water before cooking them.

Recipe Ingredients

How to Cook Mustard Greens

Prep Mustard Greens – Remove the stems, and then wash, rinse, and chop the leaves into large chunks. Discard the stems (or use them for vegetable broth). Bacon – Heat a medium or large Dutch oven. Then add chopped bacon and cook for 5-6 minutes or until brown. (Photo 1) Season – Add about a tablespoon of oil – there should be 2-3 tablespoons of grease in the pot. Add the onions, garlic, and chopped smoked turkey, and sauté for 3-5 minutes. (Photos 2-4) Wilt Greens – Gently stir in the mustard greens (a little at a time, until wilted), followed by salt, pepper, and Creole seasoning to taste. (Photos 5-6). Simmer – Add a smoked turkey bone (if you have one) to the pot with chicken broth or water. Add pepper flakes if desired. Bring to a boil and simmer for about 20 minutes or until it reaches the desired tenderness. (Photo 7) Serve – Return bacon to the pot and stir. Remove from the stove and discard bone. Serve warm with biscuits, hot sauce, and ham (optional). Enjoy. (Photo 8)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Making mustard greens ahead is a great time-saver. I love doubling the recipe and freezing half of it in a freezer ziplock bag. It lasts easily for up to 6 months. But cook them before freezing, or they’ll turn to mush.

Serving and Storage Instructions

You can refrigerate greens covered for 3-4 days or freeze them for up to 6 months. Add a tad of water or oil to the pan and heat on low to reheat. I make extra because I love them even more the next day.

What Goes With Mustard Greens

These greens steal the show with cornbread, pork chops, and Hoppin’ John. Mac and cheese or fried chicken are also good options for an incredible soul food feast.