A Southern Soul Food Classic Simmered Low and Slow
Mustard Greens and Ham Hocks are a cornerstone of Southern cooking, bringing together tender leafy greens, smoky ham hocks, and simple seasonings into one comforting dish. Slow-cooked until the greens are silky and flavorful, this recipe captures the essence of traditional Southern soul food.
This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon reflects generations of home cooks who transformed humble ingredients into nourishing family meals. The addition of cane syrup balances the natural bitterness of mustard greens, creating a rich and satisfying side dish perfect for Sunday dinners and holiday gatherings.
Ingredients
- 1 mess mustard greens
- 1-1/2 pounds ham hocks
- 2 cups water
- Salt and pepper to taste
- 1 Tablespoon cane syrup
Step-by-Step Instructions
- Wash the mustard greens thoroughly, removing any dirt or grit. Drain well and roughly chop if desired.
- In a large pot or Dutch oven, brown the ham hocks in a skillet using 1 tablespoon of fat until lightly browned on all sides.
- Transfer the ham hocks to the pot and add the mustard greens and water.
- Cover and cook over medium-low heat for about 30 minutes, allowing the greens to begin softening and absorb the smoky flavor.
- Season with salt and pepper to taste.
- Stir in the cane syrup and continue cooking, covered, for an additional 10–15 minutes, or until the greens are tender and flavorful.
- Serve hot with cornbread and your favorite Southern main dishes.
Serves 4–6
Closing Summary / Pro Tips
- Mustard greens offer a bold, peppery flavor that mellows beautifully during slow cooking.
- Ham hocks add rich smokiness and traditional Southern flavor.
- Cane syrup helps balance the greens’ natural bitterness.
- The flavorful cooking liquid, often called “pot liquor,” is delicious served alongside cornbread.
💡 Pro Tip: Add a splash of apple cider vinegar or hot pepper sauce just before serving to brighten the flavors and add a little Southern kick.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
