Mustard Greens With Ham Recipe

Mustard Greens With Ham
Diana Rattray
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
198 Calories
8g Fat
21g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 198
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 25mg 8%
Sodium 443mg 19%
Total Carbohydrate 21g 7%
Dietary Fiber 8g 30%
Total Sugars 8g
Protein 15g
Vitamin C 164mg 820%
Calcium 293mg 23%
Iron 4mg 24%
Potassium 1145mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These are delicious with fresh baked cornbread and pepper sauce or vinegar. Buy well-cleaned greens or wash them in at least three changes of cold water to get rid of all of the grit. Even if the bag claims they are washed or cleaned, rinse them to make sure there is no grit clinging to the leaves.

Another option is these easy mustard greens with bacon and Cajun seasonings.


  • 1 tablespoon vegetable oil

  • 2 to 3 ham shanks, or a meaty ham bone, or ham hocks

  • 1 1/2 cups chopped onion

  • 2 cloves garlic, minced

  • 2 pounds mustard greens, tough stems removed, coarsely chopped

  • 1 1/2 cups chicken broth

  • 2 teaspoons Worcestershire sauce

  • Pepper vinegar sauce, to taste, optional

  • Salt, to taste, optional

  • Freshly ground black pepper, to taste, optional

Steps to Make It

  1. In a large pot or Dutch oven, heat oil over medium heat.

  2. Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted.

  3. Add the garlic and cook for 1 minute longer.

  4. Add the chicken broth and bring to a boil.

  5. Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts.

  6. Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce.

  7. Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer.

  8. Taste and add more pepper sauce, salt, and pepper, as needed.

*If you can't find pepper sauce or pepper vinegar in your area, you can make it quickly. Fill a washed and sterilized jar with small hot peppers. Bring about 1 cup of vinegar (as much as will cover the peppers) to a boil and then pour over the peppers. Cover and store in the refrigerator. For hotter pepper sauce, cut a slit in some of the peppers or slice a few of them.

Some other types of greens that could be substituted include collard greens, kale, turnip greens, or a mixture of greens.

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