Easy Braised Southern Greens Recipe
Published Feb 02, 2022
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Eating your leafy greens has never been more delicious–or easy! Bacon adds a punch of flavor to the turnip and mustard greens in this Easy Braised Southern Greens recipe that is healthy and comforting like my Black-Eyed Pea Soup! Serve with my Shrimp and Crab Seafood Casserole for a lovely Southern-style meal!
Why This Recipe is a Keeper!
Being from Wisconsin, I had never made or eaten Southern-style braised greens or other Southern-style dishes like Fried Cabbage with Bacon before moving to Tennessee. So, I was pretty befuddled the first time I had to cook Southern-style greens for a personal chef client.
Thankfully I got 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 these lovely braised greens!
How to Make Braised Southern Greens:
Recipe Ingredients:
Here’s everything you’ll need to make this braised greens recipe. See the greens recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- 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 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 for the braised greens.
- Wash the greens thoroughly and coarsely chop.
- Place the bacon in a Dutch oven or other heavy pot. Cook over medium heat until it’s nice and crisp.
- 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.
- Add the greens by the handful, allowing each addition to wilt before adding the next.
- Reduce the heat, then cover it with a slightly ajar lid.
- Cook for 20 to 25 minutes or until the greens are tender.
- Add white vinegar, hot sauce and salt and black pepper to taste.
- A little horseradish (optional) takes these greens over the top!
- That’s it! Healthy and delicious Easy Braised Southern Greens!
Chef Tip:
- Short on time? Use precooked bacon or recipe-ready bacon pieces available in the grocery store’s salad dressing section. You won’t have the bacon grease, but it will still add flavor.
recipe faqs:
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.
Braising greens means that they’re cooked in both fat and liquid such as this braised greens recipe.
SERVE WITH:
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
- Turkey Picadillo
More easy green sides!
- Cider Vinegar Braised Cabbage Wedges
- Mediterranean Braised Green Beans with Tomatoes
- Lemony Braised Greens with Olives
- Sauteed Kale with Andouille Sausage
Get all my delicious vegetable recipes here! Vegetable Side Dishes – From A Chef’s Kitchen
Easy Braised Southern Greens Recipe
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
- 1-2 teaspoons prepared horseradish, (optional)
- 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, horseradish if using, and season to taste with salt and black pepper.
Notes
- You can substitute collards, kale, or Swiss chard for the turnip and mustard greens.
- Can also use plant-based, turkey or beef bacon.
- Use apple cider vinegar or red wine vinegar instead of white vinegar.
- Short on time? Use precooked or recipe-ready bacon pieces in the grocery store’s salad dressing section. You won’t have the bacon grease, but it will still add flavor.
- The greens can be made 1-2 days ahead of time.
- Reheat on the stovetop or in the microwave until heated through.
- Cool thoroughly and freeze in portions as desired.
- Thaw in the refrigerator or the microwave. Reheat until thoroughly heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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