Name: Sautéed Curly Mustard Greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Olive oil; Red pepper flakes (to taste); 1 clove garlic (minced); 1 bunch mustard greens (roughly chopped); Salt and pepper; 1 dash wine vinegar

A square white plate piled with sauteed curly mustard greens. — Photo: Krista Harris

Mustard greens are in the “happy medium” category—more substantial than spinach, but more tender than kale. They are also arguably more flavorful than both. There are many varieties of mustard, with greens ranging from bright green to dark red and all sorts of sizes and textures. The fairly common curly green mustard leaves are easy to grow or find in local markets, but any variety can be substituted in this recipe—which is more of a guideline. Feel free to experiment with the variations listed at the end.

Sautéed Curly Mustard Greens

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Mustard greens are a flavorful, versatile green that’s more tender than kale yet heartier than spinach. This simple sautéed mustard greens recipe offers a quick guide with variations, perfect for experimenting with bold flavors and textures.

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Prep Time:5

Cook Time:15

Total Time:20

Course: Side Dish

Cuisine: American

Keyword: Collard Greens, Mustard Greens

Season: Winter

Servings: Servings

Calories: 30kcal

Author: Krista Harris

Ingredients

Olive oil
Red pepper flakes, to taste
1 clove garlic, minced
1 bunch mustard greens, roughly chopped
Salt and pepper
1 dash wine vinegar

Instructions

Heat a skillet over medium heat and add enough olive oil to coat the pan. Add the red pepper flakes and garlic, then add the mustard greens. You may need to do them in batches to fit them all into your pan. After a couple minutes they will wilt down, and you can add more. Generously season each addition with salt and pepper. Cook until tender, 5–10 minutes depending on the thickness of the leaves. Add a splash of vinegar, stir to combine and serve.

Notes

Variations:Use avocado oil and a dash of sesame oil instead of olive oil, add some finely minced fresh ginger to the garlic and finish with a dash of tamari sauce and/or rice wine vinegar.

Add some finely minced salt-preserved lemon to the garlic and finish with fresh lemon juice instead of wine vinegar.
Add some walnut oil to the olive oil, substitute a fruity balsamic vinegar for the wine vinegar and finish with a garnish of freshly grated Parmesan cheese.