southern style mixed greens recipe

Written ByJenny Smyth Posted on
southern style mixed greens recipe
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The Best southern style mixed greens recipe

I’m so excited to share with you my family’s favorite southern style mixed greens recipe. This dish is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and tastes amazing.

The combination of fresh greens, crispy bacon, and tangy dressing is a match made in heaven. As a busy mom, I appreciate that this recipe is quick to prepare and can be made in under 30 minutes.

My kids love helping me assemble the salad, and we often have it as a main course or as a side dish for family gatherings. The best part?

It’s incredibly healthy, making it a guilt-free option for us. We’ve been making this recipe for years, and it never fails to impress.

Whether you’re looking for a new dish to add to your meal rotation or a show-stopping side for a special occasion, this southern style mixed greens recipe is sure to become a favorite. I’ve shared this recipe with friends and family who have all raved about it.

It’s perfect for potlucks, picnics, or even just a quick weeknight dinner. The key to this recipe is using high-quality ingredients and not skimping on the flavor – use the best bacon you can find and don’t be afraid to get creative with the toppings.

Southern Style Mixed Greens

Southern Style Mixed Greens

4.6 from 909 votes

A soulful and savory dish featuring a medley of collard greens, mustard greens, and turnip greens slowly simmered with smoked turkey and aromatic spices. This classic Southern side dish delivers rich, earthy flavors with a hint of heat from red pepper flakes.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Greens

1 pound collard greens, stems removed and leaves chopped
1 pound mustard greens, stems removed and leaves chopped
1 pound turnip greens, stems removed and leaves chopped
1 large onion, diced
4 cloves garlic, minced
1 smoked turkey leg or wing (about 1 pound)
6 cups chicken broth or water
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sugar (optional, to balance bitterness)

👨‍🍳Directions

1Thoroughly wash the collard, mustard, and turnip greens in a colander under cold running water to remove any grit.
2Remove the tough stems from each leaf and chop the leaves into 2-inch pieces.
3Place the smoked turkey leg or wing in a large stockpot or Dutch oven and add the chicken broth or water.
4Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 45 minutes until the turkey is tender and the broth is flavorful.
5Remove the turkey from the pot and set aside to cool slightly.
6Once cool enough to handle, shred the meat from the bones, discarding the skin and bones, and return the shredded meat to the pot.
7Add the diced onion, minced garlic, chopped greens, apple cider vinegar, red pepper flakes, salt, black pepper, and sugar (if using) to the pot.
8Stir to combine all ingredients.
9Increase the heat to high and bring the mixture to a boil.
10Then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the greens are tender and the liquid has reduced slightly.
11The greens should be dark green and wilted, with a savory, slightly tangy broth.
12Taste the greens and adjust seasoning with additional salt, pepper, or vinegar as desired.
13Serve hot with cornbread or as a side dish.

🔧Equipment

Large stockpot or Dutch oven (at least 8 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a vegetarian version, omit the smoked turkey and use vegetable broth. Add 1 tablespoon of liquid smoke and 2 tablespoons of olive oil for depth. The greens can be made a day ahead and reheated, as the flavors meld and improve overnight.

Watch Video Of How Southern Style Mixed Greens Works

Leftover greens keep well in the fridge for up to four days, and the flavor actually deepens overnight. To reheat, just warm them in a pot on the stove with a splash of water or broth to loosen them up.

You can also microwave them in a covered bowl, but stovetop is better for keeping the texture right. These greens are perfect for any gathering because they pair with so many main dishes.

Serve them alongside fried chicken, barbecue, or even a simple roast. They also freeze beautifully for up to three months, so you can make a big batch and have them ready for busy nights.

I always double the recipe when I cook, because having a container of southern style mixed greens in the freezer means I am never far from a comforting, home cooked meal.

❓ Frequently Asked Questions About Southern Style Mixed Greens

1. What makes southern style mixed greens so special?

Southern style mixed greens is more than just a salad – it’s an experience. The combination of fresh greens, crispy bacon, and tangy dressing creates a flavor profile that’s both familiar and exciting. It’s a dish that evokes memories of summertime barbecues and family gatherings.

2. Can I customize the toppings?

You can customize the toppings to your heart’s content! Some popular options include cherry tomatoes, avocado slices, crumbled blue cheese, and chopped hard-boiled eggs. Feel free to get creative and add your favorite ingredients.

3. How do I store leftover salad?

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep it away from strong-smelling foods like fish or onions.

4. Can I use pre-shredded cheese?

While pre-shredded cheese can be convenient, it may not melt as evenly as freshly shredded cheese.

5. Is this recipe suitable for vegetarians?

This recipe can easily be adapted to be vegetarian-friendly by substituting the bacon with tempeh or another meat substitute.

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