Southern Greens

Recipe from Kathy Starr

Adapted by The New York Times

Total Time
3 hours 15 minutes
Rating
3(30)
Comments
Read comments

How one cooks greens says much about where and how a Southerner grew up. Seasoning, length of cooking time and how to tenderize older greens are often points of debate. Here, the Yankee food writer Amanda Hesser traveled to Georgia and brought back a version that combines the bite of mustard greens with the vegetal heartiness of collards and gives them both depth with ham hocks. Her trick for melding the flavors is a bit of sugar, which is a nice —The New York Times

Featured in: AMERICA CELEBRATES: DECATUR, GA.; Two Days Plus Many Memories

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • Salt
  • 2pounds turnip greens, stems removed
  • 2pounds mustard greens, stems removed
  • 2 to 3pounds smoked ham hocks
  • 2tablespoons vegetable shortening
  • 3tablespoons sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

486 calories; 24 grams fat; 7 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 47 grams protein; 1633 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large pot, bring 3 quarts water to a full boil. Season lightly with salt. Gradually add greens in batches, allowing each batch to wilt before adding the next. Add ham hocks, shortening and sugar, and stir well.

  2. Step 2

    Reduce heat to medium-low. Cover pot partway, and cook at a lively simmer for 3 hours. Stir occasionally. By the end of cooking, there should be little liquid left in pot. Add salt to taste. Remove ham hocks. Pick out ham, and return to pot; discard bones. Serve hot.

Ratings

3 out of 5
30 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Prairiedogg

First time I ever cooked turnip greens. made with 1 lb of packaged turnip greens from JRs, 2 slices of bacon, no sugar. cooked a bunch. tasted like turnip greens. served with broiled mustard chicken thighs and mashed gold potatoes for the super bowl. Kansas City beat San Francisco 31 to 20. drank red wine Sardegna. plenty good.

elle Mahoney

I'm making this for an Election Night 2016 party this week in New Orleans, along with red beans & rice. I started this in a big pot but it was too small, so I wilted in batches and moved to a crock pot for 6 hrs on high. No shortening was used since ham hocks have plentiful fat for taste, and I substituted Agave (sorrowfully hippified!). But YUM!

Private comments are only visible to you.

Credits

Adapted from Kathy Starr

Recipe Tags

Advertisement

or to save this recipe.