Southern-Style Mustard Greens

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (1/2-pound) ham hock
  • 2 quarts water
  • 2 medium onions, peeled and quartered
  • 1 small red pepper pod
  • 1 bunch (about 2 pounds) mustard greens, cleaned
  • 1 teaspoon salt
  • 1 medium onion, sliced and separated into rings
  • 2 hard-cooked eggs, finely grated


  1. Wash ham hock, and place in a 10-quart Dutch oven. Add water, onions, and pepper pod; bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.
  2. Add mustard greens and salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens are tender. Drain, reserving 1 1/2 cups pot likker. Remove pepper pod; discard.
  3. Transfer mustard greens to a serving dish. Pour pot likker over top, and garnish with onion rings and grated egg.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southern-Style Mustard Greens Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy