Sautéed Curly Mustard Greens
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.
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.
Nutrition
Calories: 30kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg