Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen!

On the final episode of my Thanksgiving Series, I am making one of my favorite Greens growing up, some good old Southern Mustard Greens! Simple, easy, fresh, tender, and slow simmered in that flavorful Pot Liquor! Everyone will love and enjoy this Soul Food classic Side Dish and perfect to serve for Thanksgiving, Christmas, and Soul Food Sunday!

6 cups water
1 smoked pork neck bone, ham hock, or turkey
1 medium-large yellow or white onion, chopped
2 1/2 to 3 bunches fresh mustard greens, washed, cleaned, and picked
1 teaspoon white sugar
1 teaspoon white or black pepper
2 tablespoons onion soup mix
1 capful (1 teaspoon) distilled white vinegar
Kosher salt

In a large pot over high heat, add the water, smoked meat, chopped onion, sugar, pepper, and onion soup mix; bring to a boil. After it comes to a boil, turn the fire down to medium-low and simmer for 30 minutes until the meat is tender and fall off the bone. Add in the mustard greens and continue to simmer for 2 hours or until tender. 25 minutes before done, add in the vinegar and continue to cook. Then add in some kosher salt to taste and simmer for another 10 minutes. Serve with cornbread and enjoy!

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Ellen’s Thanksgiving recipes playlist:    • Thanksgiving Recipes  


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