If you’ve never had this veggie, you’ve got to give this simple preparation of garlicky sautéed mustard greens a try.
Mustard greens may not be the go-to vegetable for your grocery list, but don’t pass them by. Peppery mustard greens mellow with sautéing and plenty of garlic goes perfectly. This side dish goes great with so many meals and cooks up quickly.
There are more details about this tasty veggie below, or you can click here to jump straight to the recipe.
What Are Mustard Greens?
Mustard greens are the leafy greens from the mustard plant. Yes, the same plant that also produces the seeds used to create the prepared mustard you enjoy on sandwiches and hot dogs. The leaves are peppery and spicy, reminiscent of horseradish, with a texture between spinach and kale.
Mustard greens can be found in the produce section of your grocery store, either in bunches or chopped and sold in bags. The chopped and bagged versions are usually already washed, but read the label to make sure.
If you come across fresh bunches of mustard leaves, you’ll need to rinse them well under cool running water, before drying and chopping. The curly leaves tend to hold on to a lot of dirt and grit. Here is what mustard greens look like when they’re not yet chopped:
How To Cook Mustard Greens
Mustard greens can be braised, like collard greens, but I prefer them sautéed with lots of garlic. When cooked, mustard greens’ peppery flavor mellows out a bit, so adding things like garlic and crushed red pepper flakes will always compliment them nicely.
To make the garlicky mustard greens, add the chopped greens to a large bowl with one tablespoon of the olive oil and the salt. Toss the greens in the oil and salt until well coated. The reason for doing this is to more evenly distribute the oil and salt. You see, not all of the greens will initially fit into the skillet at once. So you’ll only be adding some of them in. If you only add oil to the pan, then only the first batch will have real contact with the oil. By adding some of the oil to the greens directly prior to cooking, the oil is more evenly distributed throughout as you cook.
In a large skillet heat the remaining tablespoon of oil over medium heat, then start by adding as many mustard greens as the pan will hold. Cook, tossing the greens in oil until just wilted. Add the remaining greens and continue cooking and tossing until wilted, 2-3 minutes.
Add the garlic to the pan and toss with greens until well combined. Cook this until the stems are just fork tender, about another four minutes.
If you enjoy greens with vinegar, add a splash or two of red wine vinegar at the end of cooking, and if desired, top with crushed red pepper flakes.
Want More Greens Recipes?
If you love cooking a variety of greens, give some of these other recipes a try too. I can’t wait to hear which one is your favorite!
- Swiss Chard – make this super simple but delicious greens recipe
- Collard Greens – try these greens made like creamed spinach
- Turnip Greens – these are made southern-style, with bacon
Sautéed Mustard Greens Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
After cooking, try topping the greens with a splash of red wine vinegar or ¼ tsp. of crushed red pepper flakes. It’s optional, but tasty!
Listen to learn how to make this recipe, along with some great tips from Christine:
- 1 (16 oz.) bag chopped fresh mustard greens (or two bunches fresh, washed, dried, chopped)
- 2 Tbsp. cooking oil, divided*
- ¼ tsp. salt
- 3 garlic cloves, minced
- In a large bowl toss chopped mustard greens with 1 tablespoon of the oil and salt until well coated.
- In a large skillet heat remaining 1 tablespoon of oil over medium heat.
- Add to your skillet as much of the mustard greens that will fit. Cook, tossing in oil, until just wilted. Add the remaining greens. Continue cooking until all are wilted, about 2-3 minutes.
- Add garlic and toss with greens until well combined. Cook while continuing to toss often until stems are just fork-tender, about 3-4 minutes.
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*If you would like to use less oil, start with the full first 1 tablespoon mixed well with the greens in step 1. Then only use 1 teaspoon in the skillet, or you can use 1 tablespoon of water in the skillet instead.
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