Southern Mustard Greens: The Ultimate Recipe

Prepared the old-fashioned way in a big stovetop pot, these Southern Mustard Greens simmer for a long time with some vinegar, bacon drippings, garlic, and a kick of chili pepper. Plus, whenever I make Southern-Style Mustard Greens, I use a simple yet totally game-changing ingredient that just takes this version up and all the way over the top. Read on for the skinny on these leafy greens, or just jump ahead to the recipe, if you prefer.

If you’re seeing green like we are (always and forever) you might also like to check out our Pasta with Mustard Greens, Slow Cooker Mustard Greens, and Vegetarian Southern-Style Mustard Greens.

What are Mustard Greens?

Mustard greens have broad, deeply green, frilly leaves that carry long veins throughout the length of their leaves. The leaves run across coarse stems that can be quite fibrous when fully mature. Smaller leaves are considerably tenderer, while larger mustard greens require cooking. They have a succulent yet crunchy texture and a robust flavor – think freshly cracked black pepper and horseradish.

Why We Love This Southern Style Mustard Greens Recipe

I love a big pot of Southern Style greens, y’all. I really do. It’s an all-time favorite of mine and serves as the ultimate in comfort food in my book. I actually mean that literally, as it’s a recipe that I feature in my cookbook – Smoke, Roots, Mountain, Harvest (Greens, Eggs, and Ham). If you’ve never treated yourself to the delight that is a big pot of cooked-to-death Southern-style greens, then you MUST.

I also really love to work these peppery, spicy greens into other dishes, when and where I can, as their bold flavor really does add to so many things. My favorite of late? This absolutely delectable Pasta with Mustard Greens and Crispy Sausage. It’s to die for, y’all. I cannot recommend enough that you give it a try. If you’re not a big fan of greens, this recipe just might change your mind in a big way.

What are Southern Style Mustard Greens?

Now that we’ve gotten acquainted with mustard greens themselves, let’s talk a little bit about what constitutes “Southern Mustard Greens.” What, exactly, makes them Southern?

The answer mostly lies in the cooking method. As is the case with so many Southern vegetable dishes and recipes, these greens are cooked to death and then some. This isn’t some fresh, raw, salad lover’s take on Mustard Greens. No, these things are going to simmer in a big pot of bacon-laced goodness until they have no choice but to give up. Their former tough, fibrous texture will give way to something far more tender, soft and altogether silky when eaten. It’s worth noting here that small mustard green leaves are actually pretty tender, and you could technically eat them raw (like kale or spinach). That said, I’ve never really heard of anyone doing that.

In addition to their cooked-to-death status, Southern-Style Mustard Greens also tend to bring a few classic and key players to the stage. For example, you won’t ever find a good Southern Mustard Greens recipe that doesn’t have bacon or some sort of pork fat to provide the smoky, succulent backbone to the whole pot. You’ll also see onions, sometimes chilies to add a kick of heat, sometimes (okay, oftentimes) sugar and vinegar make their presence known as well.

But, all hail the bacon here, okay? All hail.

All this to say, if you are actually vegetarian, and would like to mimic the classic flavors in a Southern Mustard Greens recipe or Southern Collard Greens recipe but you want to kick the meat to the curb, you might like to try out my recipes for:

Vegetarian Southern Mustard Greens

Are Mustard Greens Healthy?

Yes. Big time yes. As card-carrying members of the Brassica family, Mustard Greens are incredibly good for you, as is the case with any hearty, leafy dark green. So, finding ways to work them into your diet, when and where you can, is a great practice.

Pastas might just be my very favorite way to do that. One cup has over 500 percent of your daily vitamin K intake, necessary for blood and bone health. Mustard Greens also a great source of vitamin A, vitamin C and folate, and contain decent amounts of calcium and manganese. They even have calcium and protein!

The trick to making the very best Southern-Style Mustard Greens, a Southerner’s secret

What’s my secret to nailing the absolute best version of Southern-Style Mustard Greens (like, ever?). One word for y’all: STOCK. Yes, friends, I cook my grits in stock (the secret), and I cook my greens in it, too. When it comes to super simple recipes like this classic Southern mustard greens recipe, you need to optimize every chance you get to infuse big, bold flavors into the final dish. 

So, my biggest tip is to use chicken or vegetable stock in place of the water that most mustard greens recipes call for. If you’re really into going full-on authentic with your cooking, then I’d say go ahead and try your hand at making fresh stock yourself. Here’s a great one to try. Make a big batch once, and it will pay dividends because you get to use it in so many different dishes.

What do Mustard Greens taste like?

They don’t taste like kale, I can tell you that much. I’m actually very allergic to kale, for whatever reason, so I tend to avoid the stuff like the plague. But I can enjoy as many Mustard Greens as I can fit on my plate, so I’ve grown to really develop a big affection for these hearty, in-your-face greens. Unsubtle and bold as can be, these things make no apologies for their flavor – it’s big.

Imagine the peppery notes that you find in arugula, with a kick of horseradish and radish alike. Add in the earthy, vegetal flavor of collard greens and you really do have yourself a dead-on definition of the flavor profile held by a big bunch of mustard greens. How I love them. They slap, guys. And I’m here for it.

How long do cooked Mustard Greens keep, and how do you store them?

After your mustard greens have cooked down and flavored up to a state of silky, satiny, soupy perfection, you will need to transfer them to a lidded container and allow them to cool all the way down to rom temperature before putting the lid on. You can, of course, also divide your cooked greens into multiple smaller containers if you like which brings me to a nice suggestion:

If you make a big batch of these and plan to freeze some for later use, I recommend using some heavy duty freezer bags or reusable freezer bags, dividing the greens into appropriate portions as you like, and freezing them that way. The cooked greens will keep in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

How to make Southern Mustard Greens

I cook my grits in stock (the secret), and I cook my greens in it, too. When it comes to super simple recipes like this classic southern mustard greens recipe, you need to optimize every chance you get to infuse big, bold flavors into the final dish. 

INGREDIENT NOTES

• 2 lbs. mustard greens, such as Nature’s Greens (pre-washed/trimmed greens are often sold in 1 lb. bags)
• 4 cups chicken stock or broth
• 8 sliced bacon, diced (thick-cut is preferable)
• Salt and pepper, to taste
• 1/2 tsp. to 1 tsp crushed red pepper flakes
• One or 2 garlic cloves, smashed
• 1 TBSP olive oil (or other cooking oil)
• A medium-sized sweet onion, diced (such as Vidalia)
• 12 TBSP apple cider vinegar
• ½ tsp granulated sugar

Southern-Style Mustard Greens: METHOD

1. In a large, lidded pot set over medium high heat, add the greens and stock. Stir and toss as they begin to cook and wilt down. Once they’ve all been moistened and are wilting, leave the greens to cook and simmer in the stock, partially covered (the lid should be fully closed) for about 10 to 15 minutes. Much of the stock will have evaporated by the point.
2. Transfer the greens to a bowl for the time being, as set aside.
3. Add a drizzle of oil to the same pot, and set the heat to medium. Cook the bacon until browned and crispy. Transfer to a plate and keep 1 TBSP of the drippings in the pot. 
4. Reduce the heat a little, if needed, and cook the onion for a couple of minutes until tender (you can add a little more oil, if necessary). Add the garlic and chili flakes and cook for another couple of minutes. Add the greens back into the pot, along with the vinegar and sugar. Stir everything and allow the greens to simmer along with the seasonings, to pick up their flavors; about 5 minutes.
5. Serve the hot greens topped with the reserved bacon. 

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