This Mixed Greens recipe features tender and hearty greens including collard greens, kale, turnip greens, and mustard greens. This dish is true to its Southern and soul food roots and combines aromatic spices and seasonings with smoked turkey or ham hocks. Pair this side dish with homemade cornbread and your favorite entrees.
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Why You Will Love This Recipe
- Rich Flavor Profile: Southern mixed greens are cooked with a variety of aromatics, seasonings, and smoked meat, resulting in a dish with a complex and rich flavor profile that’s savory and delicious.
- Cultural Tradition: Cooking greens, particularly in the South, is a longstanding cultural tradition. Many people make greens for Sunday dinners and holidays. It’s a part of a tradition that has been passed down through generations.
- Nutritional Benefits: Collard greens, turnip greens, kale, and other mixed greens are highly nutritious and packed with vitamins, minerals, and antioxidants. This is a delicious way to incorporate more leafy greens into your diet and reap their health benefits.
- Versatility: Greens can be served as a side dish alongside a variety of main courses, such as Smothered Chicken Wings, Baked Turkey Wings, Smoked BBQ Pulled Chicken, Smothered Pork Chops, and more. They can also be incorporated into other recipes, such as soups, stews, and casseroles, adding depth of flavor and nutrition to the dish.
- Comfort Food: Serving this dish is a great way to indulge in a cozy and comforting meal, especially during colder months or special occasions.
What Type of Greens to Use
I like to use a combination of collard greens, turnip greens, mustard greens, and kale. Here are some options.
- Collard Greens: Known for their hearty texture and slightly bitter flavor, collard greens are a staple in Southern cuisine. They hold up well to cooking and add depth to mixed greens dishes.
- Mustard Greens: With their peppery and slightly spicy flavor, mustard greens add a punch of heat. They are tender when cooked and complement other greens nicely.
- Kale: Kale is a nutrient-dense green that adds a hearty texture and slightly earthy flavor to mixed greens. It holds up well to cooking and pairs well with other greens.
- Spinach: Spinach is tender and mild in flavor, making it a versatile addition. It cooks quickly and pairs well with other greens, adding a delicate texture to the dish.
- Turnip Greens: Turnip greens have a slightly bitter flavor and tender texture, making them a popular choice to mix with others. They are often used in Southern cooking and add complexity to the dish.
- Swiss Chard: With its colorful stems and mild flavor, Swiss chard is a versatile green that adds a pop of color and freshness. Both the stems and leaves are edible and can be cooked together.
Feel free to experiment with different combinations of greens to create a dish that suits your taste preferences. You can adjust the ratio of greens and vary the cooking method and seasonings to customize the dish to your liking.
How to Shop for Greens
- Inspect the Greens: Take a close look at the greens before purchasing them. Look for leaves that are crisp, tender, and free from blemishes, holes, or signs of decay. Avoid any greens that appear wilted, slimy, or have a strong odor.
- Choose a Variety: Experiment with different types of mixed greens to create a diverse and flavorful dish. Consider the notes above when deciding what you would like to purchase.
- Buy in Bulk or Pre-Packaged: Depending on your needs, you can purchase mixed greens in bulk or pre-packaged containers. Buying in bulk allows you to select the exact quantity you need, while pre-packaged greens offer convenience and portion control. Sometimes these pre-washed packages include a lot of stems which often reduces the amount of actual leafy greens you get in the package. When using these, I often purchase more (in weight) than I need to ensure I have enough greens for the meal.
How to Wash Them
Washing greens is essential to remove any dirt, debris, or pesticide residues that may be present on the leaves.
- Fill a Sink or Large Bowl with Cold Water: Start by filling a clean sink or a large bowl with cold water. You’ll need enough water to fully submerge the greens.
- Separate the Leaves: Remove the greens from their bunch and separate the leaves from the stems. Discard any damaged or yellowing leaves.
- Submerge the Leaves in Water: Submerge the mixed green leaves in the cold water bath, allowing them to soak for a few minutes. Swirl them around gently with your hands to help loosen any dirt or debris.
- Inspect the Leaves: After soaking, lift the greens out of the water and inspect them for any remaining dirt or grit. If you notice any, repeat the soaking process with fresh water until the leaves are clean.
- Rinse Under Running Water: After soaking, rinse each leaf individually under cold running water. Hold the leaves under the faucet and rub them gently with your fingers to remove any remaining dirt or debris.
- Pat Dry or Use a Salad Spinner: Once the greens are clean, you can either pat them dry with clean kitchen towels or use a salad spinner to remove excess moisture. If using a salad spinner, spin the leaves in batches until they are dry.
- Trim and Chop as Desired: After washing and drying, chop the leaves into small strips.
Use the clean, washed greens immediately or store them properly in a clean, airtight container or produce bag in the refrigerator for later use. They will last properly covered and sealed for a few days.
Spices and Flavor
Smoked meat is a staple for cooking greens because it adds richness to the flavor when simmered with the dish. I use a smoked turkey wing or turkey leg. I often use a wing (Frick’s brand) because a lot of times the turkey leg is too large to fit in the pot. If you grab a large one, you can trim it down to fit.
Other smoked meat options include ham hocks, bacon, salt pork, or sausage. Feel free to use any of those if preferred.
I like to use my Homemade Collard Greens Seasoning which is very similar to Creole Seasoning. Feel free to use store-bought Creole Seasoning if you wish.
How to Make Mixed Greens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a large pot or Dutch oven on medium-high heat. Add olive oil to the pot along with the onions and garlic.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding chicken broth.
- Begin to layer in the greens and add them in batches.
- Add in the Creole Seasoning and turkey. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium.
Cook Time and How Long to Cook
Decide how you like your greens (super tender or slightly tender). Check on the greens frequently while they cook. They will typically need anywhere from 1 1/2 hours – 3 hours depending on your texture preference. I like to cook mine for around 2 hours.
How to Tell When It’s Finished Cooking
- Tenderness: The greens should be tender but not mushy. Test the greens by poking them with a fork or tasting a small piece. They should offer some resistance but yield easily when bitten.
- Color: Cooked greens will darken in color. The stems should be tender and the leaves wilted but still retain some of their structure.
- Texture: The texture should be soft and silky. They should not be stringy or tough.
- Aroma: Perfectly cooked greens will release a savory aroma that indicates they are done. The aroma should be rich with hints of the aromatics and seasonings used in the cooking process.
- Taste: Taste a small piece of the mixed greens to check for tenderness and flavor. They should be well-seasoned and have absorbed the flavors of the spices and smoked meat.
How to Double the Recipe
You can double the amount of greens and use the same amount of smoked turkey or opt for one slightly larger. The cooking time will remain the same.
What Type of Pot to Use
It’s best to use a large, heavy-bottomed pot or Dutch oven. Be sure you have a lid.
A Dutch oven is an excellent choice for cooking this dish, as it distributes heat evenly and retains heat well. Its wide cooking surface allows for ample room to cook the collard greens and black-eyed peas together without overcrowding.
A large stockpot with a heavy base is also suitable for cooking this dish. Look for a stockpot with a capacity of at least 6-8 quarts to accommodate the volume needed for this dish.
How to Make the Dish Vegan or Vegetarian
Omit the smoked turkey. Use vegetable broth. Add in 1/2 teaspoon smoked paprika and 1/2 teaspoon of red pepper flakes for flavor.
How to Store
You can store the dish tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
You can reheat the dish on the stove or in the oven (at 350 degrees) until warm. You can also use the microwave on high power in 1-minute increments, stirring between each interval, until the greens are heated through.
Pair With These Recipes
Cornbread Dressing with Chicken
Southern Soul Food Cornbread
Southern Soul Food Cornbread Muffins
More Greens Recipes
Southern Soul Food Collard Greens with Smoked Turkey
Black Eyed Peas and Collard Greens
Southern Turnip Greens
Slow Cooker Crockpot Collard Greens
Southern Soul Food Mustard Greens
Quick Sauteed Collard Greens
Mixed Greens with Collards and Turnips
Ingredients
- 1 smoked turkey leg or wing Mine weigh 1- 1 1/2 pounds. See notes.
- 1 pound fresh collard greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1 pound turnip greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1 pound mustard greens This is usually 1 or 2 bundles. Weigh for accuracy. Weight includes the stems.
- 1/2 – 1 pound fresh kale
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 2-3 garlic cloves Minced.
- 1-2 cups chicken broth You can also use water.
- 1 tablespoon Creole Seasoning Adjust to taste.
- salt and pepper to taste
Instructions
- Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the smoked turkey. Bring the water to a boil. Cook the smoked turkey for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
- While the smoked turkey cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning and the softened, tender smoked turkey. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is falling off the bone. Check on and stir the greens when necessary.
- Open the pot and remove the turkey wing/leg. Shred the meat from the wing/leg using forks and return it to the pot.
- Taste repeatedly and adjust the spices and add salt pepper as needed. Serve.
Notes
- Prep time will vary based on if you selected greens that require washing.
- Start with 1/2 tablespoon of Creole seasoning and adjust to taste.
- It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
- You can substitute smoked turkey for ham hocks, bacon, salt pork, or whatever you wish.
- I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
- If doubling the recipe or making more for a crowd you can double, triple the ingredients. If doubling, you can likely still use one turkey leg. For anything larger, you may consider using an additional smaller smoked turkey wing.
