Trying to figure out what greens to cook, pick a few different ones and cook a whole mess o' greens together Southern style with some smoked ham hocks.
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Today, we're diving into the heart of Southern comfort with a recipe for "Mess o' Greens" that's sure to make your taste buds sing. As you chop, simmer, and savor the flavors of collard greens, mustard greens, and turnip greens melding together in a savory symphony, we'll set the perfect soundtrack with Stetsasonic's classic tune "Float On." Just like the smooth groove of the song, this dish promises to uplift your spirits and transport you to a place of pure culinary bliss. So let's get cooking and grooving to the rhythm of good food and great music!
What Exactly Is A Mess O' Greens
A "mess o' greens" is a Southern term referring to a mixture of leafy greens typically cooked together in a flavorful broth or with smoked meats. This dish is a staple in Southern cuisine and often includes varieties such as collard greens, mustard greens, turnip greens, or a combination thereof. The greens are simmered until tender, resulting in a rich and savory side dish that's popular for its hearty flavor and nutritional benefits.
What Makes These Different
The approach and key ingredients are similar to most mess o greens recipes. A trio of greens (collards, mustards, and turnips) are slowly simmered in a seasoned broth. In this version a smoky pork ham hock based broth is pre-made the day before and the greens are simmered slowly. The flavor bomb provided by roasted red pepper brine, brown sugar, and allspice are unique and elevate things quite nicely.
Beats and Eats (music to pair with Greens)
Stetsasonic's hip hop ballad "Float On" pairs exceptionally well with a Mess o' Greens recipe. It's a remix of a classic soul love song that combines the different rhyme styles and lyrics of a collective of dope rappers. They rhyme in harmony with the chemistry of partners that have danced together for a long time in the same well the mix of different greens (mustards, turnips, and collards) all jell so smoothly and balanced.
Ingredients Needed To Make These Greens
- Collard Greens
- Mustard Greens
- Turnip Greens
- Ham Hock
- Cider Vinegar
- Roasted Red Pepper Brine
- Yellow Onions
- Garlic Cloves
- Smoked Paprika
- Allspice
- Kosher Salt
- Black Pepper
- Brown Sugar
- Red Pepper Flakes
How To Make A Mess O' Greens (step by step)
Make The Seasoning Mix
Mix the brown sugar, salt, pepper, allspice, and red pepper flakes together in a small bowl or ramekin. Set aside.
Make The Broth
Heat large saucepan over medium high heat. Add some olive oil then brown the ham hocks on all sides to render some of the fat and release flavor. Add onion and smashed garlic cloves for a quick saute (1 minute) stirring occasionally. Add water plus ⅓ of the seasoning mix and bring to a boil then reduce to a simmer for 1 -1 ½ hours. Set aside, time permitting refrigerate overnight.
Prepare The Greens
Cut the greens into thin strips or smaller cuts of leaves. Try to cut as evenly as possible. Wash them thoroughly.
Cook the Greens
Add the red pepper brine and apple cider to the pork broth. Mix well.
Add the greens to the pot plus half the remaining spices and mix all well. Simmer for another 1 - 1 ½ hours. During the last half hour of cooking add the remaining seasoning mix. Taste and adjust for flavor as needed. Serve with your favorite hot sauce or pepper sauce.
What To Serve With Greens
Mess o' Greens pairs well with a variety of Southern-inspired dishes and accompaniments. Here are some options to consider:
- Cornbread: A classic choice to serve alongside greens, cornbread complements the savory flavors and adds a touch of sweetness.
- Fried Chicken: The crispy, flavorful coating of fried chicken makes it a delicious protein to serve with greens.
- Macaroni and Cheese: Creamy and cheesy macaroni balances the earthy flavors of the greens and adds a comforting element to the meal.
- Black-eyed Peas: Another Southern staple, black-eyed peas provide a hearty and nutritious side dish that complements the greens.
- Sweet Potatoes: Whether mashed, roasted, or in casserole form, sweet potatoes offer a sweet contrast to the savory greens.
- Corn on the Cob: Grilled or boiled corn on the cob adds a pop of freshness and texture to the meal.
- Fried Okra: Crispy fried okra is a popular Southern side dish that pairs well with Mess o' Greens.
- Barbecue Ribs: For a meaty main course, barbecue ribs or pulled pork are flavorful options that go well with greens.
These are just a few ideas, but feel free to mix and match based on your preferences and the occasion!
Cooking Considerations and Tips
Here are some cooking considerations and tips for making a delicious Mess o' Greens:
- Selection of Greens: Use a combination of collard greens, mustard greens, and turnip greens for a well-rounded flavor profile. You can also add kale or Swiss chard for variety.
- Cleaning Greens: Thoroughly wash the greens to remove any dirt or grit. Soaking them in a bowl of cold water and gently agitating them can help loosen any debris.
- Removing Tough Stems: Trim the tough stems from the greens before cooking. Fold each leaf in half and cut along the stem to remove it, then chop the leaves into bite-sized pieces.
- Flavor Base: Create a flavorful base by sautéing onions, garlic, and ham hocks in a large pot or Dutch oven. This will infuse the greens with delicious smoky notes. I also like to add onions at the actual greens cooking stage too.
- Cooking Time: Simmer the greens over low heat for at least an hour or until they are tender. Cooking them slowly allows the flavors to develop and the greens to become tender and flavorful. Check on them for texture, as you don't want a mushy mess o greens which is what you get if you cook too long.
- Adjust Seasoning: Taste the greens before serving and adjust the seasoning as needed. Add more salt, pepper, or other seasonings to suit your taste.
- Finishing Touches: For a traditional touch, serve the greens with a drizzle of hot sauce or a splash of apple cider vinegar at the table. This adds a bit of tang and extra flavor.
- Leftovers: Leftover greens can be refrigerated and reheated the next day. They often taste even better as the flavors continue to meld. You can also use the pot liquor to flavor other dishes including rice or grits.
Substitutions and Variations
Here are some substitutions and variations you can try for making Mess o' Greens:
- Greens Substitutions:
- Instead of using a mix of collard greens, mustard greens, and turnip greens, you can use just one type of green, such as collard greens alone or kale.
- Experiment with other leafy greens like Swiss chard, spinach, or beet greens for a different flavor profile.
- Vegetarian/Vegan Options:
- For a vegetarian or vegan version, omit the smoked meats and use vegetable broth or water for cooking.
- Enhance the flavor with smoked paprika, smoked sea salt or liquid smoke for a smoky taste without meat.
- Flavor Enhancers:
- Include chopped bacon or pancetta for a different flavor profile and added richness.
- Spice Variations:
- Experiment with different spices and seasonings such as cumin, coriander, or Cajun seasoning for a unique flavor profile.
- For a touch of sweetness, add maple syrup in place of brown sugar.
Frequently Asked Questions About Cooking Up Batch of Greens
Q: Can I use frozen greens for making Mess o' Greens?
A: While fresh greens are preferred for their flavor and texture, you can use frozen greens as a convenient alternative. Just be aware that frozen greens may cook more quickly than fresh ones, so adjust the cooking time accordingly.
Q: How long does it take to cook Mess o' Greens?
A: Cooking time can vary depending on the type and freshness of the greens. Generally, simmering the greens for 1 to 1.5 hours over low heat ensures they are tender and flavorful. However, some greens may cook faster, so check for doneness periodically.
Q: Can I make Mess o' Greens ahead of time?
A: Yes, you can prepare Mess o' Greens ahead of time and reheat them when ready to serve. Store the cooked greens in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to prevent drying out.
Q: Can I freeze leftover Mess o' Greens?
A: Yes, you can freeze leftover Mess o' Greens for future use. Allow the cooked greens to cool completely, then transfer them to freezer-safe containers or bags. Label and date the containers, and store them in the freezer for up to 3 months. Thaw and reheat the frozen greens before serving.
Make This Recipe
Mess o' Greens is not just a dish; it's a celebration of Southern flavors, tradition, and comfort. Whether enjoyed as a side dish or incorporated into various recipes, these hearty greens offer a delightful combination of earthy richness and wholesome nutrition.
With the right combination of greens, seasonings, and cooking techniques, you can create a dish that's as flavorful as it is satisfying. So gather your ingredients, put on some soulful music, and let the aroma of simmering greens fill your kitchen with warmth and nostalgia.
If you make this great greens recipe or any other from the site, 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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Ingredients
For The Greens
- 2 bunches Collard Greens roughly chopped
- 2 bunches Mustard Greens roughly chopped
- 2 bunches Turnip Greens roughly chopped
- ½ cup Cider Vinegar
- ½ cup Roasted Red Pepper Brine
- 1 Whole Bay Leaf
For The Seasoning Mix
- 1 teaspoon Smoked Paprika
- ½ teaspoon Allspice
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Brown Sugar
- ¼ teaspoon Red Pepper Flakes
For The Broth
- 2-3 Ham Hocks
- 1 Yellow Onion sliced
- 4-6 Garlic Cloves smashed
- Water
Instructions
Make The Seasoning Mix
- Mix the brown sugar, salt, pepper, allspice, and red pepper flakes together in a small bowl or ramekin. Set aside.
Make The Broth
- Heat large saucepan over medium high heat. Add some olive oil then brown the ham hocks on all sides to render some of the fat and release flavor. Add onion and smashed garlic cloves for a quick saute (1 minute) stirring occasionally. Add water (enough to cover the hocks by 2 inches) plus ⅓ of the seasoning mix and bring to a boil then reduce to a simmer for 1 -1 ½ hours. Set aside, time permitting refrigerate overnight.
Prepare The Greens
- Cut the greens into thin strips or smaller cuts of leaves. Try to cut as evenly as possible. Wash them thoroughly.
Cook the Greens
- Add the red pepper brine and apple cider to the pork broth. Mix well.
- Add the greens to the pot plus half the remaining spices and mix all well. Simmer for another 1 - 1 ½ hours. During the last half hour of cooking add the remaining seasoning mix. Taste and adjust for flavor as needed. Serve with your favorite hot sauce or pepper sauce.
Video
Notes
- Selection of Greens: Use a combination of collard greens, mustard greens, and turnip greens for a well-rounded flavor profile. You can also add kale or Swiss chard for variety.
- Cleaning Greens: Thoroughly wash the greens to remove any dirt or grit. Soaking them in a bowl of cold water and gently agitating them can help loosen any debris.
- Removing Tough Stems: Trim the tough stems from the greens before cooking. Fold each leaf in half and cut along the stem to remove it, then chop the leaves into bite-sized pieces.
- Flavor Base: Create a flavorful base by sautéing onions, garlic, and ham hocks in a large pot or Dutch oven. This will infuse the greens with delicious smoky notes. I also like to add onions at the actual greens cooking stage too.
- Cooking Time: Simmer the greens over low heat for at least an hour or until they are tender. Cooking them slowly allows the flavors to develop and the greens to become tender and flavorful. Check on them for texture, as you don't want a mushy mess o greens which is what you get if you cook too long.
- Adjust Seasoning: Taste the greens before serving and adjust the seasoning as needed. Add more salt, pepper, or other seasonings to suit your taste.
- Finishing Touches: For a traditional touch, serve the greens with a drizzle of hot sauce or a splash of apple cider vinegar at the table. This adds a bit of tang and extra flavor.
- Leftovers: Leftover greens can be refrigerated and reheated the next day. They often taste even better as the flavors continue to meld. You can also use the pot liquor to flavor other dishes including rice or grits.
Hayley Dhanecha
Monday 3rd of June 2024
This greens recipe sounds so healthy and easy to make. Loving all the spices you have used for flavours.
Jamie
Sunday 2nd of June 2024
I was looking for something to use up my old leftover ham and I added it to this recipe. The flavors were delicious and my family loved these greens!
Jennifer
Sunday 2nd of June 2024
I totally recommend this greens recipe. Apart from delicious it is a great side dish and keeps well in the fridge for reheating. Thank you for sharing it.
Amy Liu Dong
Saturday 1st of June 2024
This looks good, the presentation and the appearance of this dish is awesome! Also the it is easy to make and taste delicious!
veenaazmanov
Saturday 1st of June 2024
Love the name of this dish. It has a burst of flavor to the seasoning mix. A side dish to definitely give a try.