← Back to Search Results
An Assembly of Southern Greens Cooked in Pork Stock Recipe-2494

Photo by: Joseph De Leo
Comments: 0


Miss Lewis grew up with a tradition of cooking many types of greens in the same pot. In Alabama, I am sad to say, we were “segregationists” in this regard, cooking turnip greens almost exclusively, and always by themselves. In recent years, though, I’ve come to appreciate the wonderful flavor of different types of greens cooked together—cultivated and wild greens, “Southern” greens like turnip and mustard with more widely grown varieties like kale and chard.

The basic method given here can be followed for any combination of greens or just one type. (Collards, for instance, are best cooked separately, because they have a different texture and require considerably longer cooking time.) Most varieties of cultivated greens are widely available in supermarkets, and, increasingly, “wild” greens—such as cresses, pokeweed, rape, and purslane—can be found at farmers’ markets.

Greens should always be accompanied by some type of cornbread. And although they are delicious by themselves or simply moistened with some of the “pot likker,” many Southerners serve greens along with thinly sliced white or green onions or scallions, and crushed red pepper or liberal dashes of hot pepper vinegar.

Yield: Makes enough to serve 6–8


  • 8 cups Smoked Pork Stock or substitute
  • 4 pounds mixed greens, such as turnip, mustard, rape, winter kale, watercress, escarole, and chard, carefully washed and stemmed
  • Salt and freshly ground black pepper to taste


Pour the smoked-pork stock into a large Dutch oven or heavy saucepan and bring to a boil. Add the prepared greens in batches, waiting until the first batch wilts into the stock before adding more. (This will seem like an enormous amount of greens, but they cook down considerably and quickly.)

Cook, uncovered, over high heat until the greens are just tender, about 15–20 minutes. Take care not to overcook the greens. They should be silky and tender but still vibrant green in color. During cooking, season as needed with salt and freshly ground black pepper. Greens are served highly seasoned.

When they are done, use a slotted spoon or strainer to remove them from the pot, draining off any excess liquid, and serve hot.


“Pot likker” is the flavorful broth in which the greens have cooked. You can reserve it and use it to cook up another batch. After that it will have too strong a flavor. Or, as many Southerners do, enjoy the pot likker by itself with cornbread as a light supper.

© 2003 Edna Lewis and Scott Peacock

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and on 1/8 teaspoon added salt per serving. Nutritional information does not include Smoked Pork Stock. For nutritional information on Smoked Pork Stock, please see link above.

113kcal (6%)
306mg (31%)
272mg (454%)
1744mcg RAE (58%)
0mg (0%)
388mg (16%)
0g (1%)
2g (2%)
4mg (21%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
food-to-live-by Food to Live By
by Myra Goodman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nigella-express Nigella Express
by Nigella Lawson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
living-raw-food Living Raw Food
by Sarma Melngailis
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?