In a world where leafy greens are always in season, mustard greens take center stage with their slightly bitter flavor and impressive nutritional profile. Not only do they provide a boost of vitamins A, C, and K, but they’re also rich in fiber, calcium, and iron. But what really sets them apart is their versatility – from soups to salads, sautés to stir-fries, mustard greens can be incorporated into a wide range of dishes. In this article, we’ll explore 20 mouth-watering recipes that showcase the best of mustard greens.
Garlic Sautéed Mustard Greens
Mustard greens are a flavorful and nutritious addition to any meal, especially when paired with the pungency of garlic. This simple recipe brings out the best in both ingredients.
Ingredients:
– 1 bunch mustard greens, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped mustard greens to the skillet, stirring to combine with the garlic and oil.
4. Cook for an additional 3-5 minutes, or until the greens have wilted to your desired level of tenderness.
5. Season with salt and pepper to taste.
Cooking Time: 6-7 minutes
Spicy Mustard Green Soup
This recipe combines the creaminess of green soup with the bold flavors of spicy mustard, perfect for a cozy evening or a refreshing pick-me-up.
Ingredients:
– 2 cups chopped kale or spinach
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 teaspoon honey
– Salt and pepper, to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. In a large pot, combine chopped greens, chicken broth, and heavy cream. Bring to a simmer over medium heat.
2. Reduce heat to low and let cook for 15-20 minutes or until the greens are tender.
3. Stir in Dijon mustard, whole-grain mustard, honey, salt, pepper, and cayenne pepper (if using).
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped herbs or a dollop of sour cream if desired.
Cooking Time: 20-25 minutes
Mustard Greens and Bacon Stir-Fry
This recipe combines the slightly bitter flavor of mustard greens with the smoky richness of crispy bacon, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 bunch mustard greens, chopped
– 6 slices of bacon, diced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced bacon and cook until crispy, about 4-5 minutes. Remove from pan with a slotted spoon.
3. Add the minced garlic to the same pan and cook for 1 minute, until fragrant.
4. Add the chopped mustard greens to the pan in batches, cooking until wilted, about 2-3 minutes per batch. Season with salt and pepper as needed.
5. Stir in the cooked bacon and serve hot.
Cooking Time: 15-20 minutes
Mustard Green Pesto Pasta
A vibrant and flavorful twist on traditional pesto pasta, this recipe combines the earthy sweetness of mustard greens with the richness of Parmesan cheese. Perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 8 oz pasta of your choice
– 1 cup fresh mustard greens, chopped
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine chopped mustard greens, pine nuts, Parmesan cheese, garlic, salt, and pepper. Blend until smooth, adding olive oil as needed to achieve desired consistency.
3. Toss cooked pasta with pesto sauce and serve immediately.
Cooking Time: 15-20 minutes
Mustard Greens and Lentil Curry
This hearty curry combines the earthy flavor of mustard greens with the comforting warmth of red lentils, perfect for a cozy evening meal.
Ingredients:
– 1 bunch mustard greens, chopped (about 2 cups)
– 1 cup red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and coriander; cook for 1 minute.
4. Stir in the lentils, diced tomatoes, salt, and pepper. Cook for 10 minutes or until the lentils are tender.
5. Add the chopped mustard greens and stir to combine. Cook for an additional 2-3 minutes or until the greens have wilted slightly.
Cooking Time: 20-25 minutes
Mustard Greens and Sweet Potato Hash
A flavorful and nutritious breakfast or brunch option that combines the earthy taste of mustard greens with the sweetness of roasted sweet potatoes.
Ingredients:
– 1 bunch mustard greens, chopped
– 2 large sweet potatoes, peeled and diced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tablespoon apple cider vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chopped mustard greens and cook until wilted, about 5-7 minutes.
4. Once the sweet potatoes are done, add them to the skillet with the mustard greens. Stir in apple cider vinegar (if using) and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Mustard Green and Chickpea Stew
This hearty stew combines the slightly bitter flavor of mustard greens with the creamy texture of chickpeas, making for a satisfying and nutritious meal. With its ease of preparation and flexibility in serving, it’s perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 bunch mustard greens, chopped
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika; cook for an additional minute.
4. Add the mustard greens and chickpeas to the pot; stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the greens are tender.
Cooking Time: 20-25 minutes
Mustard Greens with Coconut Milk
This recipe combines the earthy flavor of mustard greens with the rich creaminess of coconut milk, creating a delicious and nutritious side dish.
Ingredients:
– 1 bunch of mustard greens (about 2 cups)
– 2 tablespoons of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can of full-fat coconut milk
– Salt and pepper to taste
Instructions:
1. Rinse the mustard greens and remove any stems or tough leaves.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the mustard greens to the skillet, stirring to combine with the onion and garlic mixture.
6. Pour in the coconut milk and stir to coat the greens evenly.
7. Season with salt and pepper to taste.
8. Simmer for 5-7 minutes or until the greens have wilted to your liking.
Cooking Time: 15-20 minutes
Mustard Greens and Sausage Skillet
A hearty and flavorful one-pan meal that combines the earthy sweetness of mustard greens with spicy sausage and crispy potatoes. This recipe is perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 pound mustard greens, chopped
– 2 Italian sausages (sweet or hot), casings removed
– 1 large onion, chopped
– 2 medium-sized potatoes, peeled and cubed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausages and cook for 5-7 minutes, or until browned on all sides. Remove from pan and set aside.
3. Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes.
4. Add the cubed potatoes, garlic, and cooked sausage back into the skillet. Cook for an additional 10-12 minutes, stirring occasionally, or until the potatoes are tender.
5. Stir in the chopped mustard greens and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Mustard Greens and Cornbread Casserole
This hearty casserole combines the earthy flavor of mustard greens with the warmth of cornbread, perfect for a comforting dinner or brunch. The tanginess of the greens is balanced by the sweetness of the cornbread, making this dish a delightful twist on traditional Southern comfort food.
Ingredients:
– 1 bunch mustard greens, chopped
– 2 cups cornbread mix
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 large egg
– 1 tsp baking powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chopped mustard greens with a pinch of salt and pepper until wilted.
3. In a separate bowl, mix cornbread mix, grated cheese, heavy cream, egg, baking powder, and a pinch of salt.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Layer the cooked mustard greens and cornbread mixture in the prepared dish.
6. Bake for 35-40 minutes or until the cornbread is golden brown.
Cooking Time: 35-40 minutes
Mustard Greens and Black-Eyed Peas
A classic Southern pairing, mustard greens and black-eyed peas come together in a flavorful and nutritious side dish that’s perfect for any occasion. This recipe combines the slightly bitter taste of mustard greens with the creamy sweetness of black-eyed peas.
Ingredients:
– 1 bunch of mustard greens, chopped
– 1 cup of dried black-eyed peas, cooked
– 2 tablespoons of vegetable oil
– 1 small onion, chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 2 tablespoons of chicken broth
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked black-eyed peas, mustard greens, salt, pepper, and chicken broth to the skillet.
5. Stir well to combine, then reduce heat to low and simmer for 10-15 minutes or until the greens are tender.
Cooking Time: 15-20 minutes
Mustard Greens and Quinoa Salad
A flavorful and nutritious salad that combines the tangy taste of mustard greens with the nutty flavor of quinoa, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mustard greens, chopped
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped mustard greens, diced red bell pepper, and crumbled feta cheese (if using).
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Mustard Greens and Shrimp Stir-Fry
Quickly sautéed shrimp and mustard greens come together in a flavorful and nutritious dish, perfect for a weeknight dinner. This recipe is also an excellent way to get your daily dose of leafy greens and protein.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups mustard greens, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the shrimp and cook for 2-3 minutes, until pink and cooked through.
4. Add the mustard greens, soy sauce, red pepper flakes (if using), salt, and pepper. Stir-fry for 2-3 minutes, until the greens have wilted.
5. Pour in the chicken broth and stir to combine.
6. Cook for an additional minute, then serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Mustard Greens and Tofu Stir-Fry
This quick and flavorful stir-fry combines the spicy kick of mustard greens with the creamy richness of tofu, perfect for a weeknight dinner. Serve over rice or noodles for a filling meal.
Ingredients:
– 1 bunch mustard greens, chopped
– 1 block firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and stir-fry until fragrant, about 30 seconds.
3. Add the tofu and cook until golden brown, about 3-4 minutes.
4. Add the mustard greens, soy sauce, and honey. Stir-fry until the greens are wilted, about 2-3 minutes.
5. Season with salt and pepper to taste. If desired, add red pepper flakes for an extra kick.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Mustard Greens and Chicken Curry
This flavorful curry is a perfect blend of Indian spices and the slightly bitter taste of mustard greens, which pairs perfectly with tender chicken. It’s an easy and quick recipe that can be prepared in under 30 minutes.
Ingredients:
– 1 bunch mustard greens, chopped
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Cooking oil or ghee for frying
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
3. Add onions and garlic; cook until softened, about 3-4 minutes.
4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add mustard greens, coconut milk, salt, and pepper. Simmer for 10-12 minutes or until greens are tender.
6. Return chicken to pan; stir to combine. Simmer for an additional 2-3 minutes.
Cooking Time: 20-25 minutes
Mustard Greens and Potato Soup
This comforting soup is a perfect blend of earthy mustard greens and creamy potatoes, perfect for a chilly day. With its rich flavor profile and velvety texture, it’s sure to become a new favorite.
Ingredients:
– 1 bunch mustard greens, chopped
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced potatoes, chopped mustard greens, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, returning it to the pot.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Mustard Greens and Rice Pilaf
A flavorful and nutritious pilaf that combines the earthy taste of mustard greens with the comfort of fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 bunch mustard greens, washed and chopped (about 2 cups)
– Salt and pepper to taste
– 1 teaspoon dried thyme
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rice and stir to coat with the oil and mix with the onion mixture. Cook for 1-2 minutes.
5. Add the water, mustard greens, salt, pepper, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 25-30 minutes
Mustard Greens and Tomato Stew
This recipe is a delicious and nutritious way to enjoy the tangy flavor of mustard greens, paired with the sweetness of tomatoes. Perfect for a comforting meal on a chilly day.
Ingredients:
– 2 cups mustard greens, chopped
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 4 cups vegetable broth
– 1/4 cup water
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped mustard greens and cook until wilted.
3. Add the diced tomatoes, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt, pepper, and red pepper flakes (if using). Serve hot.
Cooking Time: 25-30 minutes
Mustard Greens and Beef Stir-Fry
A flavorful and nutritious stir-fry that combines the bitterness of mustard greens with the richness of beef, all in a quick and easy dish.
Ingredients:
– 1 bunch mustard greens, chopped
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the chopped mustard greens to the pan and cook until wilted, about 2-3 minutes.
5. Return the cooked beef to the pan and stir in soy sauce.
6. Season with salt and pepper to taste.
7. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Mustard Greens and Mushroom Risotto
This creamy risotto combines the earthy flavors of mustard greens and mushrooms, making for a hearty and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 cups mustard greens, stems removed and leaves chopped
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Add white wine (if using) and cook until absorbed, about 1 minute.
5. Add warmed broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20 minutes of cooking, stir in chopped mustard greens and cook until wilted.
7. Remove from heat, then stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Summary
Discover the culinary delights of mustard greens with these 20 flavorful recipes! From savory stir-fries to hearty stews, and from pasta dishes to soups, there’s something for every taste. Try sautéed mustard greens with garlic, or add a spicy kick to your soup with red pepper flakes. Mix mustard greens with bacon for a smoky twist, or blend them into a creamy pesto sauce. These nutritious recipes showcase the versatility of mustard greens and offer inspiration for incorporating this superfood into your meals.
