Easy Braised Southern Greens Recipe

5 from 1 vote

Total Time: 45 mins

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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!

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

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!

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 braised greens recipe. See the greens recipe card below for the exact quantities.

Ingredients for Braised Southern Greens

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.
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 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 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!
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 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.
Braised Southern Greens in oval serving bowl with serving spoon.

recipe faqs:

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.

Braised Southern Greens in bowl with spoon scooping some up.

SERVE WITH:

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

More easy green sides!

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

5 from 1 vote

Easy Braised Southern Greens Recipe

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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
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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

SUBSTITUTIONS:
  • 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.
TIP:
  • 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.
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 the microwave.  Reheat until thoroughly heated through.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 575mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 11mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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