"I Don't Want To Be The Last To Know" How To Make Braised Southern Mustard Greens

Wow, mustard greens might be my new favorite leafy green vegetable. I’ve always been a collard greens man, but there’s something about the slightly peppery taste of mustard greens that just hits a little different.

In many Southern households, mustard greens with bacon are a staple, especially during New Year's celebrations, symbolizing prosperity and good fortune.

In the soulful rhythm of Shalamar’s harmonies, let’s embark on a culinary journey that echoes the warmth and richness of Southern tradition. Picture a simmering pot on the stove, filled with the vibrant green hues of mustard greens dancing in harmony with the smoky essence of turkey.

In the spirit of timeless 80s R&B, we bring you a classic Southern recipe passed down through generations—Mustard Greens cooked to perfection with the soulful touch of smoked turkey.

Imagine the sizzle and pop as each leaf tenderly absorbs the flavors, creating a melody of tastes that resonate with heritage and comfort. This is more than a dish; it’s a symphony of flavors, an ode to culinary nostalgia, and a testament to the enduring soul of Southern cuisine. As Shalamar once crooned, “There it is, ooh, it’s really real.” Welcome to the soul kitchen, where black folks style Mustard Greens take center stage, infused with the timeless soul of Shalamar’s melodies.

I’ve been experimenting with different recipes lately, and I think I’ve finally perfected my southern mustard greens recipe for Sunday dinner. The great flavor of mustard greens is now available in an easy, one-pot side dish. These braised veggies have been elevated into something so much better!

The key is to cook the fresh greens slowly until they’re tender but not mushy. I like to add smoked paprika to give them a bit of depth, and a dab of jerk paste for a bit of umami-rich flavor goodness.

I know jerk paste seems a bit unorthodox, but it’s got great flavor and those Caribbean vibes not only makes this dish interesting but elevates things quite a bit.

I’m a collard greens fanatic, but really just a lover of leafy greens in general. When most people (except black folks) think of leafy greens it’s in the context of the more popular kale greens. I won’t get into the whys around that here, but let me just say that collard greens, turnip greens, and mustard greens are all better flavorwise and equally as good for you.

If you need to mix things up in terms of Southern greens recipes, particularly if you want to up your Southern cooking repertoire add this mustard greens recipe to your rotation.

Recipe Inspiration

Most black folks mustard greens recipes involve mustard greens with creole seasoning stewed slowly in a smoked pork infused broth. I made a few adjustments to maximize flavor as well as provide a more unique spin on a classic.

My version includes smoked turkey which is becoming more commonly used in greens recipes. Probably the biggest difference is using jerk paste as a seasoning paste. I wanted this recipe to be a fusion featuring traditional soul food and Caribbean food.

Beats and Eats (music to pair with mustard greens)

This mustard greens recipe was born out the need to use up a few ingredients (leftover jerk paste and mustard greens) before spoilage. Ordinarily, I would have never thought to pair jerk paste with greens, and who knew I'd be the last to know that highly seasoned flavor bases work so well with green vegetables. The jerk paste works like Puerto Rican sofrito, Haitian epis, or even Creole's "holy trinity" seasoning base.

Pairing Shalamar's soulful ballad "I Don't Want to Be the Last to Know" with a Southern Mustard Greens recipe creates a harmonious fusion of sensory experiences that transcends the realms of music and culinary delight. The song's emotional depth and smooth melodies resonate with the bold and robust flavors of the mustard greens, offering a dual journey through the soul.

Just as the lyrics express a desire to be in the know, the mustard greens recipe beckons with a promise of savory discovery. The timeless allure of Shalamar's R&B tunes mirrors the enduring appeal of Southern cuisine, both embodying a blend of tradition and innovation.

Together, the song and the dish create a symphony for the senses, where the heartstrings are strummed by the melody, and the palate is treated to a flavorful dance. In this pairing, Shalamar's music becomes the soundtrack to a culinary experience that transcends time, leaving a lasting impression of soulful indulgence and rhythmic satisfaction.

What Are Mustard Greens

Mustard greens are leafy vegetables that belong to the Brassicaceae family, which also includes other cruciferous vegetables like broccoli, kale, and cabbage. These greens are known for their distinct peppery flavor and are a staple in Southern and African-American cuisines. Mustard greens come from the mustard plant (Brassica juncea) and are characterized by their broad, dark green leaves with frilled edges.

mustard greens vs. collard greens

Mustard greens are a close second to collard greens for me. They are similar to collard greens from a cooking technique and have the same dark green color, thick stems, and large leaves. Mustard greens taste kinda similar like collards but have some heat to them. I love the little kick of heat they have.

They're spicy greens no doubt, but not spicy like hot peppers, but more peppery flavor as in the scope of peppercorns. At the end of the day if you can make a good Southern collard greens recipe, you can make good mustard greens.

Braised Mustard Green Ingredients

• Raw Mustard Greens
• Smoked Turkey Wings or Smoked Ham Hock - (I prefer ham hocks or turkey tails but generally any smoked meats from the usual turkey and pork suspects will work)
• Yellow Onions
• Garlic Cloves
• Ghee (Clarified Butter)
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Jerk Paste (make this version or use store-bought like Walkerswood)
• Chicken Stock or Chicken Broth
• Red Pepper Flakes (optional)

How To Braise Mustard Greens

From a cooking standpoint, I tend to treat mustards like collards. This typically means slow long simmering in a large pot with a smoked meat of some sort like smoked turkey leg or even salt pork. Secondarily braising in a flavored chicken broth works well and is the technique I use for this recipe. It's my preferred way, but you cook via quick saute or use raw as an ingredient in a vinaigrette.

Step by Step Directions

Step 1: Chop the greens

Remove the leaves from the thick tough stems. Stack a few of the mustard leaves on top of each other and using a sharp knife, cut them as uniformly as possible into smaller cuts.

Step 2: Wash greens first

In a clean sink wash the leaves thoroughly to remove any gritty debris.

Step 3: Cook the greens

In a large stockpot or dutch oven add the mustard greens, cold water, and smoked turkey. Bring to a boil on the stove top, reduce heat, and simmer until just tender, about 45 minutes. Drain the pot of greens well.

Wipe out the pot, add clarified butter (or olive oil), and melt over medium heat. Add onion, garlic, and seasoning. Sauté until onion softens 4-5 minutes.

Add jerk paste and cook another 5 minutes. Add pre-cooked greens and chicken stock, then raise heat to high, and boil for 5 minutes. Reduce heat to medium-low and taste for seasoning, adding more if desired. Simmer for 15 minutes and taste again for seasoning. Serve

From a cooking standpoint, I tend to treat mustards like collards. This typically means slow long simmering in a large pot with a smoked meat of some sort like smoked turkey leg or even salt pork.

Secondarily braising in a flavored chicken broth works well and is the technique I use for this recipe. It's my preferred way, but you cook via quick saute or use raw as an ingredient in a vinaigrette.

What To Serve With Mustard Greens

Southern mustard greens, with their robust and peppery flavor, pair well with a variety of side dishes that complement and balance their taste. Here are some traditional and flavorful options to serve alongside Southern mustard greens:

1. Black-Eyed Peas: These legumes bring a creamy texture and mild flavor that complements the bold taste of mustard greens. Cook them with onions, garlic, and a ham hock for added depth.
2. Macaroni and Cheese: The creamy and cheesy goodness of macaroni and cheese provides a comforting and indulgent side dish that balances the spiciness of the greens.
3. Fried Chicken: Crispy, flavorful fried chicken is a classic Southern dish that pairs well with mustard greens. The savory and crunchy exterior of the chicken complements the greens' robust taste.
4. Cornbread: A classic pairing, cornbread's slightly sweet and crumbly texture contrasts beautifully with the peppery greens. Whether in muffin form or a larger pan, cornbread is a staple in Southern cuisine.
5. Candied Yams or Sweet Potatoes: The natural sweetness of candied yams or sweet potatoes contrasts nicely with the spiciness of mustard greens. The combination adds a touch of sweetness to the meal.
6. Corn on the Cob: Grilled or boiled corn on the cob provides a simple and sweet side dish that complements the bold flavors of mustard greens.
7. Hoppin' John: This traditional Southern dish combines black-eyed peas, rice, and smoked pork, offering a hearty and flavorful accompaniment to mustard greens.
8. Rice: A simple bed of rice, either plain or seasoned, can serve as a neutral base for the bold flavors of the mustard greens.

How To Maximize Flavor In Braising Mustard Greens

It’s worth it to make your own jerk paste, but if you’re in a pinch go with Walkerswood Brand for a quick and good store-bought version.

Be generous with the ghee. Sauteing the onions in garlic add so much flavor.

Use a mild version of the jerk paste. No need to add heat to this dish. Plus mustard greens have a natural peppery flavor.

Turnips or collards can be substituted for the mustard greens or used in combination with them. Kind of greens chosen is your choice

It's worth it to add something acidic to break-up the fattiness and open things up a bit. Lemon juice, vinegar-based hot sauce, or even apple cider vinegar work well. The acid also mellows the peppery taste a bit.

Smoky bacon or other smoked turkey parts like wings or legs are good substitutes

Cooking the greens ahead of time removes the bitterness and primes the greens to absorb even more flavor during the remaining steps.

Use these braised greens as a side with macaroni and cheese or black-eyed peas. Pair with main dish items like smoked trout, jerk fried chicken or grilled jerk red snapper. Lastly it's not a bad idea to get started with a watermelon wedge salad first.

Frequently Asked Questions (FAQs) For Cooking Mustard Greens

Can I Use Swiss Chard In This Recipe?

The recipe is fairly transferrable for most any leafy greens. Swiss chard has a different texture and flavor profile. It doesn't have those strong flavors of collards or mustards nor that heart texture so cook time will be a lot less.

Are All Mustard Greens The Same?

No there are actually different varieties of mustard greens. Different Asian-based mustard seeds are common including mizuna streaks and red giant leaf mustard.

What Can I Do With The Leftover Pot Liquor?

There is so much flavor in pot liquor or pot likker that I never throw it away. I use it as a broth in other dishes like rice or grits. Try it! There ain't nothing like it.

Can These Southern-style Mustard Greens Be Made Vegan?

Yes, you can replace both the chicken broth and smoked meat with a smoky homemade vegetable broth. I've seen a lot of recipes make use of liquid smoke.I'm more of a natural flavor guy, but liquid smoke does do a decent job replicating smoke flavor.

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making this recipe

Just as the harmonies of Howard Hewett, Jody Watley, and Jeffrey Daniel blended seamlessly, so too have the bold and peppery notes of our Southern Mustard Greens with smoked turkey intertwined in culinary unity. With every simmer and sizzle on the stovetop, the essence of Southern heritage has been brought to life.

In the spirit of Shalamar's timeless ballads, our culinary creation invites you to savor an homage to tradition, a celebration of soulful tastes, and a reminder that the magic of Southern cooking resonates through every bite.

So, let the echoes of Shalamar guide you as you partake in this culinary ode, where the greens tell a story, the smoked turkey adds depth, and the soul of the South sings on. As Shalamar would say, "Make this a night to remember" with the lingering taste of Southern Mustard Greens—a melody for the senses that transcends time and tradition.

This soul food mustard greens recipe is a delicious way to enjoy an underappreciated vegetable. The recipe we’ve provided is simple, but it can be tailored to your liking. If you want to make the dish spicier, add more red pepper flakes. For a richer flavor, try using bacon fat or ham hocks in place of the turkey wings.

If you make this Southern style mustard greens recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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