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Southern Style Greens

Southern Style Greens

Southern Style Greens
Prep time
Cook time
Total time
A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.
Recipe type: Holiday Sides
Cuisine: Soul Food
  • 2 bunches of collard greens, deveined and chopped
  • 1 bunch of turnip greens, deveined and chopped
  • 1 bunch of mustard greens, deveined and chopped
  • 1 onion, chopped
  • 2 cups (16 oz) picante salsa
  • ½ cup apple cider or white vinegar
  • the meat of two smoked turkey legs
  • 4 (32 oz.) cartons of unsalted chicken stock
  • 5 tablespoons worcestershire sauce
  • 3 tablespoons honey
  • 2 tablespoons Louisiana hot sauce
  • 1½ tablespoons salt
  • 1 tablespoon minced garlic
  • 1 tablespoon liquid smoke
  • 1 teaspoon of black pepper
  • 1 /4 teaspoon ground cumin
  • Large Stock Pot
  1. Clean and devein the greens then roughly chop them.
  2. **Optional** remove turkey meat from the bone. Make sure to get the small bones scattered in between the meat. Reserve the large bones.
  3. Put the chicken stock in a medium stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 3- 4 hours depending on how tender you like your greens. Make sure to stir occasionally.
  4. Serve once the greens have reached your desired level of tenderness.



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Posted on

November 16, 2016


  1. Atalie

    I have an infant and want to cook a few items before turkey day so I’m not up all night the day before or up too early the morning of. What’s the farthest in advance you suggest making these greens?

    • Meiko

      I actually recommend cooking greens early. They taste better 1 -2 days out as long as they are kept refrigerated.


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