This is a modification of a Southern-style mustard greens recipe. I had a friend who made these approximately like this (I think she added smoked neck bones), and they were full of flavor and delicious. Even my picky child asked for more!


Recipe Summary

10 mins
50 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken stock and mustard greens in a large stockpot; add ham, bacon, onion, vinegar, and butter. Bring stock to a rolling boil. Cook, stirring occasionally, for 20 minutes; reduce heat to low and simmer until greens are tender, about 30 minutes. Season with salt, pepper, and red pepper flakes.


Cook's Notes:

All kinds of smoked meats can be added or substituted here. Ham hocks are a great choice, as are smoked neck bones (use turkey for a lower fat option), but I highly recommend at least having ham in there.

Substitute 2 to 3 tablespoons chicken bouillon or 1 packet Knorr(R) Homestyle Stock mixed with 8 cups water for the chicken stock, if desired.

Nutrition Facts

134 calories; protein 6.9g; carbohydrates 3.5g; fat 10.6g; cholesterol 28mg; sodium 1094.2mg. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is delicious! I used 5 more slices of bacon to substitute for the ham. I would fry the bacon a little before making it again. I used dill pickle juice instead of the rice wine vinegar (as suggested by another contributor whose I recipe I couldn't find again :( ) I also didn't use the red pepper flakes, but might the next time. Read More