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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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.
Serves 4.
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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