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How To Cook Mustard, Collard & Beet Greens

Like most vegetables, leafy greens are loaded with vitamins and can make a welcome addition to any meal, but how to cook them so they are flavorful and not bitter? Here are a few tips for prepping them along with recipes for how to cook three different varieties: Collard, Mustard and Beet greens. Enjoy!

Add a Smoked Ham Hock To The Pot Of Collard Greens To Add Flavor

Add a Smoked Ham Hock To The Pot Of Collard Greens To Add Flavor

Preparation Tips:

Cooking Tip: If you realize the pot isn’t large enough to hold all the leaves, add as many as you can, cover and wait a couple minutes then add more leaves as the first batch wilts down.

Collard Greens

4 slices bacon (for approx. 2 TBS of drippings)
1/2 pound smoked ham hock
1/2 onion (diced)
2 to 3 garlic cloves (chopped)
3 quarts water
1 large bunch collard greens


Optional: You can cook with a smoked turkey leg or smoked turkey wing instead of the ham hock. You can also add about 1/4 teaspoon of red pepper flakes to the water during the first boil.

Mustard Greens

1 bunch mustard greens (stems removed, chopped)
1/2 cup water
1/2 tsp salt
1/4 tsp red pepper flakes


Beet Greens

4 tsp olive oil
1/2 onion (diced)
2 cloves of garlic (sliced)
pinch of red pepper flakes
1 bunch beet greens


Quick & Basic Recipe: Wash leaves well then cover in a pan and cook for about 5 minutes or until done (stirring occasionally). Drain excess liquid, add a bit of butter and serve.