Sauteed Mustard Greens

With an assertive, spicy flavor mustard greens are a great alternative to spinach, collard greens, or kale. As the weather cools, these greens become especially delicious. And, like their counterparts, mustard greens are easy to prepare in a salad, sautéed, or in soups.

Wrap unwashed mustard greens tightly and store in the refrigerator's crisper drawer for up to one week. Mustard greens tend to hold sand and dirt, so wash thoroughly before cooking.

Yield

4

Prep time

15 Min

Total time

15 Min

Print

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SAUTÉED MUSTARD GREENS

Mustard greens are easy to prepare in a salad, sautéed, or in soups.

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

Instructions

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. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Finally, toss with sesame oil or 1808 olive oil. Season with salt and pepper.

Notes:

Source: simplyrecipes.com

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