Mixed Southern Greens

Preparation info
  • Yield:

    8 to 12

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The standard item of soul food that appeared almost daily at my mother’s table were one form of greens or another, always cooked with pieces of pork, sometimes salted, sometimes smoked. The greens were of a common garden variety, such as mustard greens, collard greens, and turnip greens. These would be put on to boil with a great quantity of water and salt and allowed to cook for hours. Once cooked, the liquid is much treasured by Southern palates. It is called “pot likker,” and you sip it