Mustard Greens

Side DishPaleoVeganGreens

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

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.

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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

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

Ingredients

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

Method

1 Sauté onions, garlic: 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.

3 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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

87 Comments / Reviews

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Did you make it? Rate it!

  1. Mary

    We loved these! I especially liked the sesame oil at the end. Neither my husband nor I had tried mustard green before and this was a great recipe. I had all the items on hand. Will definitely make again.

    xxxxxyyyyy

  2. Cyd Hebert

    I grew up in the deep South. We ate collard, mustard, and turnip greens with some onions and ham or bacon in it with a big slice of cornbread and maybe a glass of cold buttermilk. Cyd

  3. Kimberly

    I grew up on mustard greens in Virginia. It was a staple.

  4. Barbara

    Got mustard greens from the CSA this week, never made them before. Just made this recipe and it’s a keeper! I will actually go out and buy mustard greens again! Great addition to my hearty greens repertoire.

    xxxxxyyyyy

    Show Replies (1)
  5. Betsy

    How do you know when they are done growing?

    Show Replies (1)
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