Southern Style Holiday Greens Recipe -
Southern Style Holiday Greens Recipe
  • READY IN hrs

Southern Style Holiday Greens

Recipe by  

"This is an old Southern style recipe for country greens that my grandma used to make at all our holiday meals. It was a hit even with the kids."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Rinse the mustard and turnip greens thoroughly to remove gritty dirt, and place in a 12 quart pot with 8 cups of water. Add the butter, pickle juice, bacon and onion, and bring to a rolling boil.
  2. Continue cooking at a full boil for 20 minutes, then reduce the heat to low, and simmer for an additional 30 minutes, until tender. Taste and season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

I made this recipe twice over the holidays--once with bacon and once with some leftover Christmas ham instead. Both were a success! My Southern husband and in-laws loved it. Many thanks from a formerly clueless Yankee!

Most Helpful Critical Review
Dec 02, 2008

These greens needed a lot of doctoring! It just didn't have that Southern down home taste I've been accustomed to. I've enjoyed greens during every major holiday while growing up, and finally wanted to make some of my own. (This was actually my 3rd time making them). In order to get them to taste like anything, I ended up adding 3 chicken bouillon cubes, more pickle juice, jalepeno juice, a little bit of seasoning salt, garlic powder, & crushed red pepper. After adding this I was finally able to lick my platter clean :-)


36 Ratings

Apr 27, 2006

EXCELLENT!!! I do this on a much smaller scale (2 bunches of just turnip greens) for our smaller family of 5. All my 3 toddlers just love it too! Sometimes, I use some pepperoncini juice for some extra zing.

Feb 09, 2009

It really annoys me when reviewers change the recipe and then give it a bad review! I've never been a big greens fan, but I made this for a big family gathering, and everyone loved it. I followed the recipe exactly and it was great. I've added my own touches here and there, as does every other cook I know. You have to add your own personal touch. Thanks for a great recipe.

Jan 12, 2005

I used frozen greens and replaced the water with chicken broth. (not as much liquid was needed since not wilting the greens down) It even received rave reviews from those who normally dislike greens.

Nov 14, 2004

I first made this two Thanksgivings ago. It has been requested by my extended family every year since. They love it and so do I.

Feb 04, 2012

Ok all you other southern residents can stop reading this post. I made these and they were very good. I have been trimming back on my ham hocks and bacon after watching the last southern generation battle heart disease. I even used .......turkey bacon and frozen turnip greens. I was expecting lighting or something to strike me when I put in the pan. I did have to add a extra spicy for my taste. I put in some no salt ham make up for the turkey and some pepper flakes.....I left out the butter as I didn't need to boil. 30 mins I was finished great vege for a busy night in the new south.

Nov 12, 2011

This is an excellent combination of greens the only thing I do different in omit the pickle juice from the cooking and use vegetable oil and salt pork or ham hocks instead of the bacon... diced onions as well instead of the slices... Being from the south means greens are a staple in our households... and if you have turnips of any kind you MUST use the roots... oh how delicious.. and the cooking time is the key the greens should NOT be crunchy we are not having salad we are having greens so they are cooked down until they are tender... served up with a side of warm cornbread and H_O_N_E_Y....umph...


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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