- Southern Greens - Turnip,
Collard and Mustard Greens
- Turnip greens are popular in the
South and probably the most common greens you'll find on a Southern
Dinner Table. But mustard and collard greens are also popular
favorites. Turnip greens are distinctive, but mild tasting. Mustard
greens tend to have a strong and somewhat tangy pronounced flavor.
While Collard greens hold the mildest taste and pick up the flavor
of the ingredients you add to them. All of them are really simple
- Preparation Time: 2 - 2.5 hours
- Serves: 4
- 2 ½ lbs turnip, collard or mustard greens, washed
and chopped into into pieces. Typically 1inch.
- 3 slices freshly cooked bacon, cut into 1-inch pieces
- 2⁄3 cup
- ¼ tblespn butter
- 1 or 2 dashes cider or white apple vinegar
- Salt and Pepper to taste
- Add butter and onions to a skillet and saute onions slightly.
Don't cook them to a tender state. You want them a little raw.
- In a medium sauce pot, add bacon and greens. Cover the greens
with water, ensuring there's at least 1 inch of water so the
greens are floating.
- Season the greens with salt and pepper. Mix well with a wooden
- Add the butter and onion mix to the greens in water. Mix
- Bring to boil. Boil for about 2 minutes while stirring.
- Cover the pot, reduce heat, and simmer until tender. Stir
occasionally and add water to keep the greens from burning. (takes
about 1 hour for greens to become tender).
- When done, increase heat to med-high and boil off nearly
all the cooking liquid. Don't leave the pot unattended. Stir
often and ensure the greens do not burn.
- Once the liquid has boiled down, add vinegar. Stir and mix
- Serve Hot.
- For a sweet taste, add 1 tablespoon sugar when greens come
to a boil.
- Add 1 teaspoon garlic powder to the boiling greens for added
- Combine mustard, collard and turnip greens in the same pot.
- Instead of bacon, use a slice of ham or chicken to add flavor.
- Instead of bacon, use 1 tablespoon of virgin olive oil to
coat greens before boiling.