Mustard Greens

Peppery Mustard Greens simply sautéed with onions, garlic, and olive oil and a dash of sesame oil to finish.

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Photography Credit: Elise Bauer

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.

Mustard Greens

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

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  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

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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Links:

Wikipedia on mustard greens

Sautéed Garlic Mustard Greens Chickpea Salad from White on Rice Couple

Macaroni with lemon, garlic, parmesan and mustard greens from Kalyn of Kalyn's Kitchen

Fried rice with mustard greens from Saffron Trail

Showing 4 of 69 Comments

  • Greg Veal

    Mean Greens!
    Add canned (in brine) or fresh Serrano or Jalapeno peppers to the saute.
    Also, add either blackeyed peas or white hominy for additional textures.
    Less broth but flavor with hot pepper brine and/or vinegar (balsamic is my preference)

  • Letitia Pepper

    I caramalized the onions in lots of pastured butter (use olive oil for a vegan dish), added the garlic, stirred in the chopped (not torn) mustard greens until they were cooked through, added the dark sesame seed oil, left out the chicken stock, added some salt and pepper, and it was delicious, even a little sweet, not bitter. The dark sesame seed oil was a great idea, Ms. Bauer.
    I then used the leftover mustard greens for a whole new meal by mixing them into some cooked spaghetti to which I added some toasted pine nuts. Yum!

  • Bonnie

    In Bermuda we also lightly cook the chopped mustard greens, with onion and garlic, then add the rice and chicken stock – no need for salt or pepper as the stock is salty and the greens are naturally spicy, maybe some butter or more olive oil at the end of cooking.

  • Niki

    Love this recipe, especially the sesame oil! I have also done some variations of this recipe–all with great success. Sometimes I leave out the broth, other times I will sauté mushrooms with the onions if I want to even out the spiciness of the mustard greens, and I have also subbed some of the salt for soy sauce if I want to make it even more Asian tasting. Great recipe, thanks for posting!

  • HEats

    To tone down the bitterness from the mustard greens… one can always wash it in 3 changes of water & vinegar. Like Kale, Collard & Turnip… the change in water does something to break up its “mustiness” or the “strong” flavor.

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