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Southern Collard & Mustard Greens

Southern Collard & Mustard Greens

Here’s a southern favorite that is a good side dish on any given night but, especially at your holiday table.  I don’t know about y’all but I can sit and eat a pot of greens by myself (and I ain’t SHAMEDT).  These are probably a little different from what your granny makes but I can guarantee you that this is a recipe she will be proud of and it’s probably better than hers (even if she won’t admit it lol).  The addition of ginger and cloves really add depths of flavor to your pot of greens.  I normally use a little sugar but, this time I decided to try honey and it worked just as well if not better.  When you give this recipe or any of my recipes a try this season let me know by using my hashtag #trapmarthastewart on Instagram so I can see and repost some of your creations.  Until next time my babies *kisses*

Print Recipe
Southern Collard and Mustard Greens
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. In a large pot heat up your 2 tbsp oil over a medium heat. Add onions and bell peppers and sauté for 10 minutes then add seasonings and stir into onions and peppers. Cook for additional 5 minutes and add cleaned and cut greens and ham hock to pot. Fill your pot about half way with water or stock being sure not to cover your greens. Add garlic cloves and allspice berries. Cover and cook for 1 hour. Stir in your honey and vinegar, cook additional hour or until desired tenderness is reached.
Recipe Notes

If you are using water in stock I would advise adding more seasoning so that your greens will be flavorful.

Other meats good in greens: salt pork, smoked turkey necks, or neck bones.

Any stock of your choice will work well with this recipe….except seafood stock lol

P.S. I always enjoy my greens with jalapeño peppers, pickled or fresh.  If you haven’t given this a try you’re missing out!



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