Sauteed Mustard Greens
Ingredients
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- 16 ounces mustard greens – stems removed, leaves coarsely chopped and well rinsed
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic – thinly sliced
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1 1/2 tbsp apple cider vinegar
Instructions
1. Rinse the mustard greens thoroughly in several changes of cold water to remove grit. Strip away tough stems, then coarsely chop the leaves and spin or pat dry.
2. Heat the olive oil in a large wide skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, until fragrant and just starting to sizzle, 30–60 seconds; do not brown.
3. Add about half of the mustard greens and toss with tongs until beginning to wilt, 1–2 minutes. Add the remaining greens and continue tossing until they collapse slightly.
4. Pour in the water, sprinkle with the kosher salt and black pepper, and toss. Cover and cook, stirring once or twice, until the greens are tender but still bright, 5–7 minutes. If the pan dries before the greens are tender, add a tablespoon or two of water.
5. Uncover, raise the heat to medium-high, and cook off excess liquid, tossing, 1–2 minutes.
6. Remove from the heat and stir in the apple cider vinegar. Taste and adjust salt, pepper, and vinegar to balance the greens’ bite. Serve hot.
Sauteed Mustard Greens are a quick, stovetop way to enjoy the peppery, slightly bitter bite of mustard greens while keeping their texture tender and juicy. A brief sauté in olive oil with garlic softens the leaves, a pinch of red pepper adds warmth, and a splash of vinegar brightens everything at the end. The result is a vibrant, savory side that pairs well with roasted meats, beans, grains, and cornbread.
Mustard greens have long been a staple across the American South, where leafy greens are central to home cooking, and are also beloved in various Asian and Mediterranean traditions. Sautéing offers a lighter, faster alternative to slow-braised pot greens, with acidity traditionally added at the table or in the pan to round out bitterness. Today, cooks commonly blend influences—olive oil and garlic from Mediterranean kitchens with the vinegar-sharpened finish familiar to Southern tables.