As a culinary expert with a passion for Southern cuisine, I'm thrilled to share a traditional Southern-style mustard greens recipe with you. Cooking mustard greens Southern style is an art that combines the flavors of the South with the hearty texture of the greens. Here's a detailed step-by-step guide to prepare this delicious dish:

Ingredients:
- 2 pounds of mustard greens, washed and tough stems removed
- 1 large onion, chopped
- 2 ham hocks
- 4 cloves of garlic, minced
- 8 cups of chicken broth
- 1/4 cup of apple cider vinegar
- 1 tablespoon of sugar
- Salt and freshly ground black pepper, to taste

Instructions:


1. Preparation: Begin by thoroughly washing the mustard greens to remove any dirt or debris. Remove the tough stems, as they can be tough and not as palatable when cooked.


2. Cooking the Ham Hocks: Place the ham hocks in a large stockpot and cover with water. Bring to a boil, then reduce the heat and simmer for about 30 minutes to create a flavorful base for your greens.


3. Sautéing Aromatics: In the same stockpot, add the chopped onion and minced garlic. Cook over medium heat until the onions are translucent and the garlic is fragrant, about 5 minutes.


4. Adding the Broth: Pour in the chicken broth and bring the mixture to a simmer. Add the cooked ham hocks back into the pot.


5. Cooking the Greens: Once the broth is simmering, add the prepared mustard greens to the pot. Stir well to ensure they are submerged in the liquid.


6. Seasoning: Stir in the apple cider vinegar, sugar, and a pinch of salt and pepper. The vinegar adds a tangy flavor, while the sugar balances it with a touch of sweetness.

7.
Simmering: Allow the mixture to simmer over medium-low heat, covered, for about 2 hours. The greens should become tender but still hold their shape.

8.
Adjusting Flavors: Taste the cooking liquid and adjust the seasoning with more salt, pepper, or vinegar if needed.

9.
Finishing: After the greens have reached the desired tenderness, remove the ham hocks and let them cool slightly. Shred the meat from the bones and discard the bones. Return the shredded meat to the pot and mix well.

10.
Serving: Serve the mustard greens hot, with a generous portion of the cooking liquid. This dish is traditionally served with cornbread and a side of pickled okra for a complete Southern meal.

Tips:
- Use a flavorful chicken broth for the best results.
- Adjust the vinegar and sugar to your preference; some like it tangier, while others prefer a sweeter taste.
- Cooking times may vary depending on the age and size of the mustard greens; older, larger leaves may require a longer cooking time.

Enjoy this Southern classic, a dish that's as comforting as it is flavorful.

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DirectionsCombine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.read more >>