Mustard Greens

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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

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  • 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
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 68 Comments

  • 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.

  • Larry

    I had not tried mustard greens until this past weekend. I was more familiar with brocolli rabe which I’ve had and prepared numerous times. I have to say I’m really digging mustard greens though! Compared to brocolli rabe I find them to be much less bitter and more versatile. I’m pretty sure I could enjoy mustard greens a variety of ways whereas I would have a hard time enjoying rabe if not sauteed or tossed with pasta.

  • Margie Olszewski

    Call me crazy, but I had never had mustard greens before and decided to add to my salads UNCOOKED. Really adds some ZIP. Obviously, don’t overdue it because the taste is strong.

    lettuce
    cabbage
    mustard greens
    colorful peppers
    radishes
    green onion
    vinaigrette

  • Michael Cannova

    After boiling the mustard greens for about 5 minutes I drainied them and put extra-virgin olive oil, fish sauce, and some balsamic vinegar to create a salty, but sweet taste. I’ll cool them, and eat them at room temp.

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