| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 bunches mustard greens, stemmed and chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup chicken stock
- 1 tablespoon stone-ground mustard
Instructions
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 53 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 86 mg |
| Serving Size | 1 of 6 servings |
| Calories | 53 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 86 mg |
Reviews
Good recipe, dead simple as it should be. I served it next to red beans with ham hock and a few drops of Tabasco.
Can I sauteed both collards and Mustard green together ❤️
Make sure you really, really, really rinse off the mustard greens. I soaked them in cold water, swished them, rinsed them and they were still sandy. Crunching sand in my teeth kind of ruined it for me.
Very good! I had only ever had canned mustard greens, but got fresh from a neighbor. This recipe was perfect!
Absolutely fantastic! I added a shallot too and ended up over salting just a bit so I added a splash of red wine vinegar, which balanced it out. It did not need the vinegar and I wish I hadn’t over salted. The mustard added just the perfect touch. Loved this dish.
One of the BEST sides with BBQ ribs. I use vegetable stock instead of chicken, but the recipe is so straight-forward and un-fussified-good. JUST what a good greens recipe should be.
This is exactly what I wanted. Simple, straight forward, delicious. Thank you!
I sautéed garlic in lemon olive oil and salt, added a small coarsely shopped onion and cooked both til fragrant. Added the chopped greens without stems. They released a lot of water so cooked until most was absorbed and didn’t add the chicken broth. Once done, I added 2 strips of cooked bacon and the corse mustard and tossed well. We LOVED it….even better with Louisiana hot sauce added. Will definitely make this again. We had the greens with ham and baked sweet potato. YUM!
How much is a “bunch” of mustard greens? I have a pound and a half from the CSA so figuring how much to use with a 1/4 cup of stock
The ground mustard in this recipe sent it over the edge!! Simplicity with the mustard green flavor shining through. Lucky us that our neighbor grows mustard greens as a ground cover. He also grows shallots so I used those instead of garlic. Kudos to you on such a fabulous and easy to prepare recipe!