Southern Greens – Turnip, Collard and Mustard Greens

Southern Greens – Turnip, Collard and Mustard Greens

Collard Greens

Turnip greens are popular in the South and probably the most common greens you’ll find on a Southern Dinner Table. But mustard and collard greens are also popular favorites.

Turnip greens are distinctive, but mild tasting. Mustard greens tend to have a strong and somewhat tangy pronounced flavor. While Collard greens hold the mildest taste and pick up the flavor of the ingredients you add to them.

None of these are my thing, but I’ve had to learn to cook them for Gary. All of them are really simple to cook. Just don’t ask me to try them.

Preparation Time: 2 – 2.5 hours
Serves: 4 to 5


  • 2 ½ lbs turnip, collard or mustard greens, washed and chopped into thin pieces. Typically 1 inch.
  • 3 slices freshly cooked browned bacon (don’t burn or over cook), cut into 1-inch pieces
  • 23 cup chopped onions
  • ¼ tblespn butter
  • 1 or 2 dashes cider or white apple vinegar
  • Salt and Pepper to taste


  • Add butter and onions to a skillet and saute onions slightly. Don’t cook them to a tender state. You want them slightly browned.
  • In a medium sauce pot, add bacon and greens and toss the ingredients together.
  • Cover the greens with water, ensuring there’s at least 1 inch of water over the greens so they  are floating.
  • Season the greens with salt and pepper. Mix well with a wooden spoon.
  • Add the butter and onion mix to the greens in water. Mix well.
  • Bring to boil. Boil for about 2 minutes while stirring.
  • Cover the pot, reduce heat, and simmer until tender. Stir occasionally and add water to keep the greens from burning. (takes about 1 hour for greens to become tender).
  • When done, increase heat to med-high and boil off much of the cooking liquid. Don’t leave the pot unattended. Stir often and ensure the greens do not burn.
  • Once the liquid has boiled down, drain and return to low heat. Don’t drain the greens to a dry state. You want a small amount of water still in the pot.
  • Add vinegar. Stir and mix well. Let stand for 5 minutes to heat the vinegar.
  • Serve Hot.


  • For a sweet taste, add 1 tablespoon sugar when greens come to a boil.
  • Add 1 teaspoon garlic powder to the boiling greens for added flavor.
  • Instead of bacon, use a slice of ham or chicken to add flavor.
  • Instead of bacon, use 1 tablespoon of virgin olive oil to coat greens before boiling.


© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2018 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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