My second post celebrating Black History Month is a recipe for Triple Threat Mixed Greens. And why do I call them triple threat? Because, because, because…in my opinion this is the best combination of these healthy green leafy vegetables.
Collards, turnip and mustard greens marry perfectly together and are rather distinctive in their texture.
All three varieties are somewhat bitter in taste yet each has a level of sweetness for lack of a better word.
Triple Threat Mixed Greens
Collard greens require the longest cooking time, however, chopping them smaller than softer leaf greens allow for a combination to be cooked together.
Turnips are the leaves from the bulb plant which grows underground like carrots and beets. There is no need to chop these greens to small.
Mustard greens are the third addition and totally round out the flavor in this recipe. Dad loved to eat mustard greens by themselves, and they were never my favorite cooked alone. But combining mustard with other greens, even kale are what dreams are made of in the kitchen.
Triple Threat Mixed Greens
As mentioned before, dad was our resident gardener, so he had plenty of greens for us to eat. Mom would cook big pots of greens when dad picked them. She would freeze portions for winter and into spring. Lord was that some good eatin’.
Now days, a fresh variety of greens can be found at your local market. Also, try your hand at growing your variety in your own garden. They take a little work, yet the reward is worth every effort and making this recipe a sincere triple threat.
Checkout another greens recipe like “Sweet and Savory Collard Greens”. Outstanding in their own right!
Triple Threat Mixed Greens
Learning how to cook greens the Southern way was the only way to go. To this day I prepare my greens with some sort of smoked meat, usually a ham hock. The meat inside is melt-in-your-mouth tender plus add some meat to your greens.
Don’t forget to make cornbread, preferably made in a cast iron skillet with lots of butter. You have to have something soak up the pot licker.
Triple Threat Mixed Greens
So, how do I make the recipe? Start with greens with thick stalk removed. Cut greens all the same size as possible. If using prepackaged greens, you may still want to remove some of the coarse stalk.
Using a 4-quart sauce pot, add in ham hock and water. Bring to boil and reduce heat to medium.
Add in greens by the handfuls, stirring until greens are all wilted.
Stir in onion, chicken bouillon, Goya seasoning, red pepper flakes, black pepper and salt. Cover the pot and reduce heat to low simmer. Magic is happening under that lid as the green simmer away.
Triple Threat Mixed Greens
Once greens are tender, remove ham hock. When ham hock is cool enough to handle, discard fat, reserving meat to add back to pot. Heat through, tasting if any additional salt and pepper is needed.
Serve the mixed greens as a main dish topped with green onions and cornbread. Perhaps you’d like them served as a side dish. Be my guest as no rules apply.
No matter how these greens are served, they are sure to be a winner in your house.
If you make this recipe, message or like below, #chowdownlowdown, @chowdownlowdown, or @michelleheyden.
Triple Threat Mixed Greens
1 ½ lbs. fresh mixed greens (collards, turnip, mustard), washed, coarse stems removed, and rough chopped (Bagged mixed greens are available in some local markets)
1 small smoked ham hock
3 cups water, plus more if needed
1 small yellow onion, chopped
1 t. chicken bouillon
1 t. Goya Sazonador Total seasoning
½ t. red pepper flakes
½ t. freshly ground black pepper or to taste
¼ t. fine sea salt or to taste
Chopped green onions, for serving
Bring a 3 to 4-quart pot with water and ham hock to boil over high heat then reduce heat to medium.
Begin adding in greens by the handfuls. Stir to wilt greens and continue with the rest of the greens.
Once greens are in pot, add in onion, chicken bouillon, Goya seasoning, red pepper flakes, black pepper, and salt.
Cover pot and reduce heat to low simmer. Cook greens for about 2 hours or until ham hock and greens are tender.
Remove ham hock to a small plate. Peel away fat and discard. Chop up any meat from ham hock and return to greens.
Serve hot with chopped green onions.
Makes 4 to 6 servings.
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