Paula Deen Turnip & Mustard Greens

Paula Deen turnip & mustard greens are a Southern side dish made with hog jowl, turnip greens and mustard greens, ready in 1 hour 20 minutes. It's an easy Southern comfort food side for Sunday dinner, church supper or the holiday table, and it all cooks in one Dutch oven.

Fry the hog jowl until it gives up a good amount of fat, because that fat is what seasons the whole pot. Skip it and the greens taste flat no matter how much seasoning you add.

Paula adds a full stick of butter and the cubed turnip roots near the end, which turns the broth into a rich pot likker. The roots also soak up the seasoning, so they taste like part of the dish instead of an afterthought.

Paula Deen Turnip and Mustard Greens

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

260

kcal

Tender greens simmer down in smoky hog jowl drippings and butter until silky, with soft turnip roots in the pot. The broth stays rich and savory from start to finish.

Ingredients

• 5 to 6 large pieces hog jowl, scored
  

• 2 bags pre-washed turnip greens
  

• 1 bag pre-washed mustard greens
  

• 2 turnip root, peeled and cut
  

• 2 cups water plus more during cooking
  

• 1 to 2 Tablespoons wet chicken base
  

• 1 Tablespoon Paula Deen House Seasoning
  

• 1 teaspoon garlic powder
  

• 2 teaspoons onion powder
  

• 1 teaspoon seasoning salt
  

• 1 stick salted butter
  

Directions

• Fry the hog jowl: Place 5 to 6 large pieces of scored hog jowl in a Dutch oven and fry until done. Keep a good amount of the fat in the pot, since it seasons the greens later.
• Stem the greens: Remove the stems from 2 bags of turnip greens and 1 bag of mustard greens. Then keep them handy, so they go straight into the pot once the jowl is cooked.
• Wilt the greens: Add the turnip and mustard greens to the Dutch oven once the hog jowl is cooked, stirring until they are coated in the jowl juices. If your pot is small, start with two bags and add the third once they cook down.
• Simmer the greens: Simmer the greens in 2 cups of water until they are tender. Keep an eye on the pot and add more water as the greens cook down.
• Season the pot: Stir in 1 to 2 tablespoons wet chicken base, 1 tablespoon Paula Deen House Seasoning, 1 teaspoon garlic powder, 2 teaspoons onion powder and 1 teaspoon seasoning salt. Then keep the pot at a gentle simmer so the seasoning works into the greens.
• Add the butter: Stir in 1 stick of salted butter and let the pot cook on low for about 15 minutes. That gives the butter time to melt into the broth and coat the greens.
• Cook the turnip roots: Add the 2 peeled and cut turnip roots and cook for another 15 minutes. They are done when they are soft, so serve the greens warm.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these greens without hog jowl?

Smoked turkey wings or thick-cut bacon can stand in for the hog jowl, since both give you smoky fat to season the greens. Fry them the same way first, because that rendered fat is where the flavor comes from.

How do I keep turnip and mustard greens from tasting bitter?

Remove the tough stems and let the greens simmer until fully tender, because undercooked greens taste the sharpest. The butter and the turnip roots also mellow the bitterness as the pot cooks.

How long do leftover greens keep?

Store them with their broth in an airtight container in the fridge, and they hold for about 3 to 4 days. Reheat gently on the stove, adding a splash of water if the pot likker has thickened.

Can I make these greens ahead of time?

Yes, they reheat well and often taste better the next day, since the greens keep soaking up the seasoned broth. Warm them slowly on low heat and add the turnip roots only if you cooked them with the batch.

What should I serve with turnip and mustard greens?

Cornbread is the classic partner because it soaks up the pot likker. They also go well with fried chicken, pork chops or a plate of black-eyed peas at Sunday dinner.