Simmered Mixed Greens


Three types of sturdy winter greens combine to give this soul-warming staple extra texture. Be sure to reserve 1 cup potlikker for Quick Red Beans and Rice.

Simmered Mixed Greens
Serves: 6 Cups
  • 2 tablespoons canola oil
  • 2 cups chopped sweet onion
  • 1 pound collard greens, stemmed and chopped
  • ½ pound mustard greens, chopped
  • ½ pound Swiss chard, stemmed and chopped
  • 2 cups chicken stock
  • 1 smoked ham hock
  • 2 tablespoons hot sauce
  • 2 teaspoons kosher salt
  • 2 tablespoons apple cider vinegar
  1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add all greens in batches; cook, stirring frequently, until wilted.
  2. Add stock, ham hock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until greens are tender, about 25 minutes. Remove ham hock; stir in vinegar. Serve immediately.



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