Southern Style Mustard Greens

Thoroughly wash the mustard greens under cold running water, removing any dirt or grit, then tear or cut the leaves away from the tough center stems and roughly chop into large pieces.

Place the lean ham into a large, heavy-bottomed pot and add enough water to cover by about 2 inches. Bring the water to a boil over medium-high heat.

Reduce the heat to medium-low and allow the ham to simmer, releasing its savory flavor into the water to begin building the pot likker broth.

Add the prepared mustard greens to the pot in batches, stirring each addition down into the broth as they begin to wilt and make room for more.

Season the greens and broth with salt to taste, stirring well to distribute the seasoning evenly throughout the pot.

Cover the pot with a lid and reduce the heat to low, allowing the greens to slow-cook and become tender while absorbing the rich, smoky flavor of the ham.

Stir the greens occasionally and check the seasoning, adding more salt if needed and ensuring there is enough liquid in the pot to prevent scorching.

Once the greens are fully tender and the broth is rich and deeply flavored, remove from heat and serve hot with the pot likker spooned generously over the top.