Smoky Sweet Southern Greens Recipe Without the Ham Hock (High Fiber, High Protein) High Fiber Recipes High Protein Recipes Vegetables Gluten-free Side Dishes Budget Recipes Vegetarian

Growing up, Sundays were usually spent at my grandparent's house. When you walked in the house and smelled greens, you bolted to the refrigerator to make sure you got some of the leftovers from lunch. First come, first served! Greens are still one of my favorite vegetables.

Back in the day, the only way we cooked a pot of greens involved a ham hock. Now, because I have a vegan son and a vegetarian daughter, I've experimented with other ways to cook mustard greens, collard greens and turnip greens. And actually, to be honest, I prefer them now without the pork (or sometimes smoked turkey meat). This smoky, spicy, sweet greens recipe is one of my favorites.

To make this southern greens recipe you will need the following ingredients from your pantry, spice rack and fridge: greens (I used a large bunch of mustard greens and a large bunch of collard greens), onion, chicken or vegetable broth (or just plain ol' water), brown sugar (enter the sweet), apple cider vinegar (enter the tangy), Liquid smoke (enter the smoky), smoked paprika, garlic powder, onion powder, hot sauce (enter the spicy), salt and black pepper.

The cooking time on this southern recipe is up to you. If you like greens that are more toothsome, cook them a shorter amount of time. If you like soft greens, cook them longer. My grandma was known for simmering that pot of greens on the stovetop for hours.

Greens are so nutritious and good for you! Check out the health benefits of collard greens, the health benefits of mustard greens and the health benefits of turnip greens.

Serve the smoky, sweet and slightly spicy (how much is your preference) as a side dish with your favorite dinner recipes. I served mine as a side dish with sausage gumbo. All that was missing was the cornbread – and my grandparents. 

Cuisine: American / Southern
Prep Time: 10 minutes
Cook Time: 30 minutes to 2 hours 
Total Time: 40 minutes to 2 hours and 10
Servings: 4

Ingredients

• 2 bunches collard greens, turnip greens, mustard greens or a combination, washed and chopped (about 2 pounds)
• 1 onion, chopped
• 3 cups chicken broth or vegetable broth (or water)
• 1 - 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 - 1 teaspoon Liquid Smoke (or to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 - 1 teaspoon hot sauce, to taste (I used Tabasco sauce)
• salt and black pepper, to taste

Here's how to make it: 

1. Put the chopped greens into a large stock pot or dutch oven. (Be sure to wash the greens very well. I like to chop and then soak them in a large bowl, changing the water a few times.)
2. Put the remaining ingredients into the pot. Season with salt and black pepper. (For vegan greens, use vegetable broth. Remember, you can always add more seasonings later, so if you're unsure on how much, start small.)
3. Bring to a simmer and cook, stirring often, until greens are tender and most of the liquid has evaporated, about 30 minutes to 2 hours. (If you like firmer greens, cook less time. Some people simmer greens all day. Watch the water level and add more if needed, or increase heat to help the water evaporate faster.)
4. Taste the greens and add more seasonings, if needed. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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