Here’s an updated and somewhat healthier version of the traditional Southern-style mess o’ greens. My grandmother used to boil them all day long, until they were a yellowish-green, mushy mess! No wonder I didn’t like them! However, the real meaning of “mess” in this instance is “ever how much you need to feed your family.’”
We have written up the recipe using 1 bunch of greens, but you can easily double or triple it for your family size. This method of cooking is used for tough or bitter greens like collards, turnip and mustard greens. You can also use kale, but we usually don’t. Do not cook spinach or chard this way since they cook up very quickly.
One of the reasons for cooking the greens longer than the current fashion, is to create a tasty broth or “pot liquor” that you can sop up with cornbread. We tried to come up with a good compromise that balances flavor and texture. Feel free to adjust the cooking time to your taste!
~ Bobbi
| Prep Time | |
| 5 minutes |
| Cook Time |
| 15-25 minutes |
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Easy!
Inexpensive!
Serves:4people
Serving Size:about 1/2 cup
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Southern soul-food always includes some type of slow-cooked greens. There are many variations, but this is a simple one that has been updated to be a little more nutritious. Most southerners add ham or a ham hock, but we've given a vegetarian option too.
Tools:knife and cutting board, large (4 to 6-quart) saucepan, slotted spoon, medium bowl
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- 1 small onion
- 2 tablespoons butter (preferably salted)
- 1/4 cup ham or 1 ham hock (optional)
- 2 cups water (add more as desired)
- 1/2 teaspoon salt (leave out if adding ham)
- 1 tablespoon vinegar
- 1 pinch red pepper flakes
- Salt and pepper to taste
- Remove stems and center ribs. *See Chef's Tip below. Cut leaves in 1/2-inch wide strips, then slice across to form 1-inch long strips. Wash well (even if they were washed before) and spin or lay out on a towel to drain a bit. It can be difficult to remove the grit in some greens.
- Cut onion in half and remove papery outer layer. Thinly slice each half to form half-rounds. Heat butter in a large saucepan over medium heat. Add onion and turn down to medium-low. Cook and stir until soft and transparent, about 3-5 minutes.
- While onion cooks, dice ham into small pieces, if using. Add diced ham and cook another minute. If using a ham hock, add it whole in the next step, with the water. Leave ham out altogether for a vegetarian version.
- Add the water, salt (if not using ham), and vinegar. Turn heat to medium-high and bring to a boil. Add the greens and turn heat down to keep at a gentle simmer, uncovered, for about 10-15 minutes to cook off some of the water.
- When greens are done, lift them out with a slotted spoon and place in a bowl. Cover to keep warm.
- Continue simmering the liquids, uncovered, to reduce by half, about 5 minutes. (This intensifies the flavor.) It’s fine if there are onion pieces still floating in it. Combine the liquids and greens again.
- Taste and adjust seasonings if needed. Serve with hot sauce (preferably Tabasco or a southern pepper sauce) on the side.
Chef’s Tip: To remove the ribs, hold a leaf by the stem, vertically. Take a sharp knife and run it along one side of the stem, then the other, removing the leafy parts.
SERVING SUGGESTION:
Serve with cornbread to dip into the bowl of greens and sop up some of the flavorful broth (pot liquor), or serve with a baked sweet potato stuffed with cheese..
VARIATION: MESS O’ GREENS WITH TURNIPS
- Add some diced turnip to the greens (especially if you’re cooking up a mess of turnip greens). Peel 1 small turnip and dice into 1/2-inch cubes to yield about 1 cup. Add in step 4 with the water or broth and bring to a boil before adding greens.
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