Mustard Greens

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. My father recently discovered mustard greens at our local farmers market and they’re his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

Do you have a favorite way to prepare mustard greens? Please let us know about it in the comments.

Mustard Greens Recipe

  • Yield: Serves 4.


  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

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Wikipedia on mustard greens
Black-eyed peas and mustard greens with rice from Mahanandi
Macaroni with lemon, garlic, parmesan and mustard greens from Kalyn of Kalyn's Kitchen
Fried rice with mustard greens from Saffron Trail
Sautéed mustard greens with onion, chilies, and turmeric from One Hot Stove
4 ways to cook mustard greens from Cookthink

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Showing 4 of 67 Comments

  • Lisa

    While this recipe doesn’t feature mustard greens as the main ingredient, this soup made me a convert. It’s surprisingly satisfying and flavorful and the colors make it attractive enough for company – yellow, orange, red and green.

    Yellow Split Pea Soup with Sweet Potatoes and Mustard Greens

    2 T Olive Oil
    1 large onion – chopped

    4 clove garlic – minced
    2 t cumin

    2 c dried yellow split peas
    5 c water
    4 c lo-salt chicken or vegetable broth

    3 ripe plum tomatoes – seeded, peeled, diced
    1 med. Sweet potato – peeled and cubed
    ½ lb. Mustard greens – coarsely chopped

    Heat olive oil over medium heat, add onion, cook 4 to 5 minutes, until onion is soft. Add garlic and cumin, cook one minute more. Add split peas, water and broth, bring to a boil, reduce to simmer, cook about 1 hour until peas have broken down.

    Add tomatoes, sweet potatoes and mustard greens, simmer until vegetables are tender – approx. 25 minutes. Season as desired with salt and pepper.

    10 servings – 215 cal. 12 g. protein 3 g fat

  • kim

    I loved mustard greens. Grew up eating them. Sometimes I just like to steam them and dip them in soy sauce.

  • Mary Kelly

    I use no liquid. I let the greens make their own liquid. Down South the liquid is called pot liquor. After I saute the onions and garlic I put the well washed greens in a big pot and put the lid on for about 10 minutes. They will cook down. I stir and put the lid back on for them to reduce some more. I mix them up and add sugar and a little red wine vinegar, salt and pepper. Stir and continue to cook till done to taste.

  • Eileen

    I’m Chinese and my mom cooks mustard greens pretty often. She usualy just cooks it with olive oil and chopped garlic as you mentioned. Sometimes she’ll simply cooks it in boiling water for a few minutes, then serve it with oyster sauce for dipping. This is how Chinese dim sum restaurants serve greens. The veggie has a slight bitter taste. But there’s a Chinese saying, “Good medicine tastes bitter in mouth”. So my mom always says the more bitter the veggie, the better it is for you.

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