Side Dishes
Southern Holiday Greens
Mustard and turnip greens simmered with bacon, onion and pickle juice until the pot liquor turns peppery and dark — a sharper, peppier pot than collards alone.
Prep time
25 min
Cook time
50 min
Total time
1 hr 15 min
Servings
10
Ingredients
- 3 bunches fresh mustard greens
- 3 bunches fresh turnip greens
- 5 slices bacon, chopped
- ½ cup sliced onion
- 2 tablespoons butter
- ¼ cup dill pickle juice, plus more to taste
- 6 cups water or low-sodium chicken broth
- Black pepper to taste
- Salt to taste
Instructions
- 1
Remove tough stems and wash greens thoroughly in several changes of cool water.
- 2
Roughly chop or slice the greens.
- 3
Cook bacon in a large heavy pot until it begins to brown.
- 4
Add onion and cook for 3–4 minutes.
- 5
Add greens in batches, allowing each batch to wilt slightly.
- 6
Add butter, pickle juice and water or broth.
- 7
Bring to a boil.
- 8
Reduce to a steady simmer and cook approximately 40–50 minutes, or until greens reach the desired tenderness.
- 9
Taste before adding salt because bacon and broth may already contribute salt.
- 10
Add black pepper and additional pickle juice if a brighter tang is desired.
Heritage Kitchen Tips
- Mustard and turnip greens have more bite than collards. Combining them produces a flavorful pot with a little peppery edge.
Variations
- Smoked turkey may be used in place of bacon.
Round out the meal
Helpful kitchen tool
Soul Food Serving Calculator
Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.
Open calculatorRelated guide
Collard Greens vs. Mustard Greens vs. Turnip Greens
How the three classic greens differ in flavor, texture and cook time.
Read the guideRelated recipes
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