Southern Mustard Greens (Smoky and Tender)

Mustard greens have always been my favorite, even more than collards. That is saying something, because I love collards too. Still, mustard greens have a personality all their own. They are sharp and peppery, with a tender texture that reminds me of spinach. I love the way they soften into something warm and comforting once the pot has had time to work its magic.

My mother rarely made only one kind of greens. She believed in a mixture, a little of this and a little of that, and mustard greens were almost always part of the story. They were steady and familiar and I think that is why they still taste like home to me, like a memory in a bowl.

When I cook them now, I keep my ingredients simple. I start with applewood bacon because it brings a smoky depth that settles into every leaf. Then I add a splash of vinegar, just enough to brighten the pot. Because I have always loved heat, I finish with red pepper flakes, a small spark that wakes everything up and makes the flavor linger.

So stay close, and I will show you exactly how I make a pot of mustard greens worth remembering.

If you like this recipe, try my recipe for slow cooker collard greens!

Southern mustard greens are simmered low and slow until tender, then finished with a splash of vinegar to balance the greens’ natural bite. In this version, applewood bacon, onion, garlic, and red pepper flakes build smoky pot liquor that’s perfect with cornbread.

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Why You’ll Love This Recipe

• Big flavor, simple ingredients — the naturally bold flavor of these greens is what makes them so good.
• Tender greens every time — Simmered on low, they are easier to get tender to collard.
• That pot liquor! — the broth from mustard greens is the best pot liquor you will find.
• Great make-ahead side — a one-pot dish that is ready in no time.

Tested Tip (From My Kitchen):
I have made these Southern mustard greens with and without vinegar. Over the years, I have found that adding vinegar near the end keeps the flavor bright without dulling the greens. If you add it too early, the tang can mellow out during the long simmer.

Ingredients You’ll Need

• Mustard greens: Peppery, spicy, and sometimes pungent, they are bold greens that easily become tender after simmering.
• Bacon: My smoked meat of choice for these greens. It gives the greens a rich, classic Southern flavor. I love thick cut applewood bacon for added flavor.
• Onion: Builds a sweet-savory base flavor.
• Garlic: Adds depth and that “home-cooked” authenticity.
• Chicken stock: Creates flavorful pot liquor and helps mellow the greens as they cook.
• White vinegar: Cuts the sometimes bitter edge and gives the pot liquor a balanced tang.
• Onion powder: Reinforces the savory flavor without overpowering.
• Garlic powder: Like the onion powder, it enhances the overall flavor of the greens.
• Red pepper flakes: Brings a little kick to the bold flavored greens.
• Salt and black pepper: Essential for bringing out the flavor of the greens.

Substitutions & Variations

Here are a few substitutions that still keep this recipe authentic:

• Bacon substitute:
  • Smoked turkey (legs/wings/drumsticks) for a lighter smoky flavor
  • No meat: to make this recipe vegetarian, eliminate the meat and use vegetable stock instead. Use 2 tablespoons of olive oil or butter to saute your veggies.
• Chicken stock substitute:
  • Chicken broth works fine
  • Vegetable broth (for meatless)
  • Water + bouillon
• White vinegar substitute:
  • Apple cider vinegar (slightly sweeter, still tangy)
• Mustard greens substitute (or mix):
  • Collard greens, turnip greens, or a mustard/collard blend is a great variation for this recipe

Tools You Will Need

• Dutch oven
• Cooking Utensils

Watch the Video Tutorial

Watch the full step-by-step video where I walk you through the entire pot—from frying the bacon to seasoning the greens and simmering them until tender.

How to Clean Southern Mustard Greens

Mustard greens can hold onto grit so this step is very important before cooking.

• Separate the leaves so water can reach every surface.
• Soak the greens in cold water and generously move the greens around and back and forth in the water. Allow the greens to sit in this first wash for 3 minutes. This will allow the grit to move to the bottom of the sink or bowl.
• Remove the mustard greens from the water, then change the water and repeat (2-3 times) the above step.
• Place your greens in a colander for the final rinse then pat dry.

Instructions

Note: Cut the greens, then wash them really well to remove any dirt, rocks, and grit.

Step 1: Cook the Bacon

Heat a large pot or Dutch oven over medium-high heat and cook the bacon until it starts to crisp.

Step 2: Sauté the Onion and Garlic

Add the onions and cook for 2 minutes. After 2 minutes, add the garlic and cook for an additional 1 minute or until your garlic becomes fragrant.

Step 3: Adding the Mustard Greens

Pour in the chicken stock and bring it to a light boil. Add the mustard greens in bunches. Stir until they are mixed into the broth.

Step 4: Seasoning the Greens

Season with salt, pepper, onion powder, garlic powder, red pepper flakes, and vinegar. Stir well.

Step 5: Simmering the Mustard Greens

Reduce heat to medium-low, cover, and simmer for 1 hour.

Serving Suggestions

Just like its cousin, collards, mustard greens can fit on any soul food plate. Whether you are serving crispy fried chicken, smothered chicken, or smothered pork chops these greens complement them well. Fried fish is also a favorite pairing. Regardless of which protein you choose, nothing is as good with these greens as cornbread, a necessity for soaking up the pot liquor.

Common Mistakes

• Not washing the greens properly. Make sure to wash multiple times to get rid of grit.
• Cooking uncovered (reduces tenderness)
• Adding vinegar too early (flavor can disappear)
• Under-seasoning the broth (pot liquor should taste good)

Storage and Reheating

Mustard greens can be stored both in the refrigerator and freezer. I never freeze mine and try to enjoy them within a few days. Keep in mind freezing them will alter the texture. Before storing, make sure they are at room temperature.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months (the texture may soften more after thawing, but flavor is still great).
• Reheating: Warm on the stovetop over medium-low heat or microwave in short intervals, stirring between. Add broth if needed.

FAQ

Soul Food Cooking 101 — Classic Soul Food Recipes: Preserving the Legacy of Authentic Southern Cooking.

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