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    YOU ARE HERE: Home » Recipes » Side Dishes - Vegetables » Easy Braised Greens Recipe

    By Carol · Published: Feb 2, 2022 · Modified: Feb 2, 2022 · This post may contain affiliate links. Please read my disclosure.

    Easy Braised Greens Recipe

    Jump to Recipe
    5 from 1 vote
    45 minutes

    Eating your leafy greens has never been more delicious–or easy! Bacon adds an extra punch of flavor to the turnip and mustard greens in this Easy Braised Greens recipe that is both healthy and comforting!

    Braised Southern Greens in oval serving bowl with serving spoon on light blue background.

    Why This Easy Braised Greens Recipe is a Keeper!

    Being from Wisconsin, I had never made or eaten Southern-style greens before moving to Tennessee. So, the first time I had to cook Southern-style greens for a personal chef client, I was pretty befuddled.

    Thankfully I was able to get some coaching from two lovely Southern ladies in the grocery store that day. Their advice:

    • Keep it simple.
    • Combine turnip and mustard greens.
    • To add flavor to the greens, use bacon for ease instead of ham hocks or other smoked meats.

    Perfect! This Easy Southern Braised Greens recipe is all of that!

    I’ve been doing it their way ever since and have pleased some pretty discriminating Southern palates! And now I’m hooked on them, too!

    Let’s make ’em!

    Braised Southern Greens in oval serving bowl with serving spoon.

    How to Make Braised Southern Greens:

    Recipe Ingredients:

    Here’s everything you’ll need to make this recipe along with how to prep. See the greens recipe card below for the exact quantities.

    Ingredients for Braised Southern Greens

    Ingredient Notes:

    • Turnip Greens: Turnip greens taste a little like turnips–peppery with a touch of bitterness. They can be muddy so be sure to wash them well. You may be able to find bagged greens that are ready to cook. You can also use collard greens.
    • Mustard Greens: Like other dark leafy greens, mustard greens are slightly bitter but with a spicy mustard flavor. The mustard flavor is not overpowering but mellows with cooking. These can also be muddy so wash them well unless you use bagged greens that are ready to cook. You can also use collard greens.
    • Bacon: Use pork bacon, turkey or beef.
    • White Vinegar: The least expensive vinegar! Apple cider or red wine vinegar may be substituted.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Wash the greens thoroughly and coarsely chop.
    Two bunches of greens: Turnip and Mustard.
    Uncooked greens in stainless steel bowl.
    • Place the bacon in a Dutch oven or other heavy pot. Cook over medium heat it until it’s nice and crisp.
    Uncooked bacon in white Dutch oven.
    Cooked bacon in white Dutch oven.
    • Tip the pot and remove all but 1 tablespoon of the bacon grease. (You can keep it all if you don’t mind the added saturated fat.)
    • Pour the chicken broth into the Dutch oven and bring to a boil.
    Chicken broth and bacon in white Dutch oven.
    • Add the greens by the handful, allowing each addition to wilt before adding the next.
    Greens in white Dutch oven before being cooked.
    Greens in white Dutch oven before being cooked.
    • Reduce the heat then cover with the lid slightly ajar.
    • Cook for 20-25 minutes or until the greens are tender.
    • Add white vinegar, hot sauce and salt and black pepper to taste.
    Greens in white Dutch oven being stirred with white spoon.
    • That’s it! Healthy and delicious Easy Braised Southern Greens!
    Braised Southern Greens in white oval serving bowl.

    Chef Tips and Tricks:

    • Short on time? Use precooked bacon or recipe-ready bacon pieces that are available in the salad dressing section of the grocery store. You won’t have the bacon grease but it will still add flavor.
    Braised Southern Greens in oval serving bowl with serving spoon.

    Frequently Asked Questions:

    What is the origin of braised greens?

    Most Americans have come to associate greens (collards in particular) with the American south. It is believed that braised greens originated with Africans brought here to be slaves. However, they actually originated in northern Europe. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a gravy and drinking the juices from the greens (known as “pot likker”) is of African origin.

    What do braised greens mean?

    Braising greens means that they’re cooked in both fat and liquid such as this braised greens recipe.

    What do you serve with Southern greens?

    Traditionally black-eyed peas and cornbread are served alongside but almost any Southern-inspired dish will do! Serve alongside my:

    Crustless Southern Tomato Pie
    Nashville Style Hot Fried Chicken
    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Braised Southern Greens in bowl with spoon scooping some up.

    More easy green sides!

    • Cider Vinegar Braised Cabbage Wedges
    • Mediterranean Braised Green Beans with Tomatoes
    • Braised Greens with Olives and Lemon
    • Spicy Sauteed Kale with Andouille Sausage

    Get all my delicious vegetable recipes here! Vegetable Side Dishes – From A Chef’s Kitchen

    Join the From A Chef’s Kitchen mailing list to get all the latest posts and more!

    Braised Southern Greens in oval serving bowl with serving spoon on light blue background.

    Easy Braised Southern Greens

    5 from 1 vote
    Carol | From A Chef’s Kitchen
    Eating your leafy greens has never been more delicious–or easy! Bacon adds an extra punch of flavor to the turnip and mustard greens in Easy Braised Southern Greens that is both healthy and comforting!
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Side Dishes – Vegetables
    Cuisine American, Southern
    Servings 4
    Calories 180 kcal

    Equipment

    • Dutch Oven
    • Wusthof Chef Knife
    • Cutting Board

    Ingredients
      

    • 6 slices bacon - turkey, pork or beef, sliced into small pieces
    • 4 cups chicken broth
    • 1 large bunch turnip greens - washed, tough stems removed, coarsely chopped
    • 1 large bunch mustard greens - washed, tough stems removed, coarsely chopped
    • 2-3 tablespoons white vinegar - or to taste
    • Tabasco sauce - to taste
    • Salt and freshly ground black pepper - to taste

    Instructions
     

    • Place bacon in a Dutch oven or other heavy pot. Cook over medium-high heat until evenly browned and crisp.
    • Tip the pot and remove all but 1 tablespoon oil from the Dutch oven.
    • Add the chicken broth and bring to a boil.
    • Add greens by the handful, waiting in between each addition until the greens wilt.
    • Cover with the lid slightly ajar and cook 20-25 minutes or until greens are tender.
    • Add vinegar, tabasco and season to taste with salt and black pepper.

    Notes

    SUBSTITUTIONS:  You can substitute collards, kale or Swiss chard for the turnip and mustard greens.
    MAKE AHEAD:  The greens can be made 1-2 days ahead of time.  Reheat on the stovetop or in the microwave until heated through.
    FREEZER-FRIENDLY:  Cool thoroughly and freeze in portions as desired.  Thaw in the refrigerator or in the microwave.  Reheat until thoroughly heated through.

    Nutrition

    Serving: 1 | Calories: 180kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 575mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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