Granny’s MESS OF SOFT Greens
- 20m Prep Time
- 1h Cook Time
- 2h Ready In
A Southern-style mess of turnip, collard, and mustard greens cooked low and slow with bacon, ham hock, and baby turnips in a savory-sweet broth. Finished with a splash of heavy cream and served with chili vinegar.
Ingredients
- 59.1 ml canola oil
- 227 g smoky bacon cut into ¼-inch dice
- 1 smoked ham hock
- 1 large sweet onion cut into ½-inch dice
- 3 clove garlic finely minced
- 2 bunch turnip greens tough ribs removed and leaves thinly sliced (chiffonade)
- 2 bunch collard greens tough ribs removed and leaves thinly sliced (chiffonade)
- 2 bunch mustard greens tough ribs removed and leaves thinly sliced (chiffonade)
- baby turnips trimmed and quartered
- 946 ml chicken stock
- 118 ml packed dark brown sugar
- 59.1 ml Texas Pete or Crystal hot sauce
- 59.1 ml Worcestershire sauce
- 59.1 ml red wine vinegar
- Kosher salt and freshly ground black pepper
- 29.6 ml heavy cream
- White vinegar with chilies for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 176 mg
- Iron: 2.16 mg
- Magnesium: 32.7 mg
- Phosphorus: 142 mg
- Potassium: 546 mg
- Zinc: 1.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml canola oil
- 1 smoked ham hock
- 946 ml chicken stock
- 118 ml packed dark brown sugar
- 59.1 ml Texas Pete or Crystal hot sauce
- 59.1 ml Worcestershire sauce
- 59.1 ml red wine vinegar
- Kosher salt and freshly ground black pepper
- 29.6 ml heavy cream
Prepare
- 227 g smoky bacon, cut into ¼-inch dice
- 1 large sweet onion, cut into ½-inch dice
- 3 clove garlic, finely minced
- 2 bunch turnip greens, tough ribs removed and leaves thinly sliced (chiffonade)
- 2 bunch collard greens, tough ribs removed and leaves thinly sliced (chiffonade)
- 2 bunch mustard greens, tough ribs removed and leaves thinly sliced (chiffonade)
- baby turnips, trimmed and quartered
- White vinegar with chilies, for serving
Let's Cook
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Step 1.
In a large Dutch oven, heat ¼ cup canola oil over medium-high heat. Add the diced bacon and diced onion, and cook until the bacon is crispy and the onion is translucent, about 6 to 7 minutes, stirring occasionally. Do not let the bacon burn.
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Step 2.
Add the minced garlic and sauté for 1 minute until fragrant.
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Step 3.
Add the thinly sliced turnip greens, collard greens, mustard greens, quartered baby turnips, and 4 cups chicken stock. Cook until the greens begin to soften, about 10 minutes.
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Step 4.
Reduce the heat to low, cover the pot halfway, and simmer gently for 1 hour, stirring occasionally.
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Step 5.
Stir in ½ cup packed dark brown sugar, ¼ cup hot sauce, ¼ cup Worcestershire sauce, and ¼ cup red wine vinegar. Season with salt and black pepper to taste. Simmer for another 30 minutes, then taste and adjust seasoning with additional salt and pepper if needed.
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Step 6.
Just before serving, stir in 2 tablespoons heavy cream. Serve the greens with a few splashes of white vinegar with chilies on top.