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Nothing says soul food comfort like a mess o’ greens, slow-simmered, smoky, and packed with layers of down-home flavor.
A mixed greens recipe, often called a “mess o’ greens” in soul food cooking, is a dish made by combining different leafy greens like collard greens, mustard greens, and turnip greens, then slow-cooking them in a smoked pork (ham hocks) infused broth until tender and deeply flavorful.
Every bite is rich, smoky, and seasoned with love, a true mixed greens recipe built to satisfy.
If you like this dish, then try these braised mustard greens. For a more traditional collard greens dish try these Southern collard greens with smoked turkey.
What You'll Love About This Recipe
Flavor Profile: Deeply savory with smoky undertones from ham hock, balanced by the peppery bite of mustard greens, earthy collards, and the gentle sweetness of turnip greens. Apple cider vinegar and a few red pepper flakes cut through to balance things out and make for the most wonderful pot liquor!
Texture Profile: Tender greens cut into thin strips that practically melt into the potlikker, yet still hold a hearty chew, creating a luscious balance of soft, juicy leaves and savory broth.
Cooking Technique & Time: Simmered low and slow in a dutch oven pot for 1.5 to 2 hours, this one-pot method coaxes every bit of flavor from the greens while creating that rich, soul-soothing potlikker broth.
Ingredient Notes (The Greens):
- Collard greens bring depth and hearty earthiness, forming the backbone of the dish.
- Mustard greens add a peppery kick that keeps things lively.
- Turnip greens offer a mild sweetness and tender texture that rounds out the mix.
Substitutions and Variations
I focused on the big three of Soul food greens (mustards, turnips, and collard greens), but you can go with just two o maybe add some kale or dandelion greens.
From a smoked meat standpoint, feel free to sub in smoked pork neck bones or turkey necks. If you want to keep this vegan liquid smoke and smoked salt will be your friends.
Beats and Eats (Music to pair with Mess O' Greens)
Just like Float On flows with cool confidence, this mess o’ greens layers flavor on flavor until everything moves in harmony. The collards are your steady bassline, mustard brings the lyrical punch, and turnips float in like smooth harmonies on the chorus. Every spoonful hits like a verse that builds into one soulful groove - steady, deep, and uplifting.
These greens are on a short list of recipes I keep in rotation including a tasty vegan Southern version, quick cooking sauteed Brazilian style greens, and the terribly underrated greens gumbo z'herbes. If you'e interested in the details of cooking Southern style greens checkout this inclusive collard greens guide.
What To Serve with this Mixed Greens Recipe
Serve this mess o’ greens with cornbread to soak up that potlikker, alongside Dallas style dry rub fried chicken or barbecue for the ultimate Southern feast. They also pair well with crispy salmon croquettes. Also if you need to break up a heavier dish like slow cooker Mississippi pot roast, then these greens do the trick.
Compatible sides include fried cabbage, creamy Southern butter beans with smoked butter and Southern black eyed peas.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Southern Mess O’ Greens Recipe
Ingredients
- 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
- 1 teaspoon Smoked Paprika
- ½ teaspoon Allspice
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Brown Sugar
- ¼ teaspoon Red Pepper Flakes
- 2-3 Ham Hocks
- 1 Yellow Onion sliced
- 4-6 Garlic Cloves smashed
- Water
Method
- Mix the brown sugar, salt, pepper, allspice, and red pepper flakes together in a small bowl or ramekin. Set aside.
- 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.
- Cut the greens into thin strips or smaller cuts of leaves. Try to cut as evenly as possible. Wash them thoroughly.
- 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.
Nutrition
Notes
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- Adjust Seasoning: Taste the greens before serving and adjust the seasoning as needed. Add more salt, pepper, or other seasonings to suit your taste.
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- 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.
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- 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.
What is roasted red pepper brine?
It's just the liquid in a jar of roasted red peppers that they brine in