Braised Mustard Greens
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1pound mustard greens (2 to 3 bunches)
- 2tablespoons olive oil
- 1large onion, finely chopped
- 4garlic cloves, minced
- 2cups chicken stock or vegetable stock
- Salt and black pepper
- 1tablespoon hot sauce (such as Tabasco) or apple cider vinegar
- ½teaspoon liquid smoke (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
134 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Thoroughly wash the mustard greens: Rinse each leaf well, and then submerge under water in a large bowl or clean sink. Remove the leaves from the water and place in a colander. The grainy dirt that’s removed from the greens will accumulate at the bottom of the bowl. Rinse and refill the bowl, then repeat the process with the greens until there’s no remaining dirt. This normally takes 3 cycles.
- Step 2
Tear the mustard green leaves from the stems. Discard the stems, then roughly chop the leaves and place them in a large bowl.
- Step 3
Heat the olive oil in a Dutch oven or large, heavy skillet over medium-high. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic and cook, stirring often, for 1 minute.
- Step 4
Add the stock, 1 teaspoon salt, ½ teaspoon pepper and the chopped mustard greens to the pot. Bring to a boil and then reduce the heat to a hearty simmer. Cook, uncovered, until the greens are very tender and no longer bitter, 35 to 45 minutes.
- Step 5
Remove from the heat and stir in the hot sauce. Add the liquid smoke (if using): As the intensity of liquid smoke varies by brand, it’s best to add it gradually, tasting as you go, until it’s deliciously smoky but not overpowering. Season the mustard greens with more salt, if you like. Allow to cool slightly before serving. The greens are best the day they’re made.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
T Miles
Over the year's I have learned to keep the stems. Diced into small pieces they work in a number of ways - like peppers.
Stephen Hinton
Smoked paprika is better than “liquid smoke” and imparts more flavor. Use smoked chipotle powder for heat.
JoAnn Clevenger
Good recipe! Please don't discard stems, they do need longer cooking time to become tender. I chop them into one or two inch lengths, cook until tender, remove from broth and mix with the cooked leaves just before serving. Time varies for cooking the leaves. Very young fresh greens may only take 15 minutes. The tiny baby greens in middle of bunch are delicious raw in salads or for munching. Usually my greens are better the next day or even two days later. Thanks for nutrition info.
tee
I'd never DREAM of tossing mustard/turnip green stems away. Their crisp crunchy peppery goodness is good even raw. The stems are generally edible. If wary, as commented below, dice them into smaller pieces that will soften at nearly the same rate as the greens. Collard or Kale can be tough/stringy and take longer cooking times, as do the actual leaves. Try it out! If feeling adventurous, try some raw!
Stephen Hinton
Smoked paprika is better than “liquid smoke” and imparts more flavor. Use smoked chipotle powder for heat.
Sara D.
Browned sliced kielbasa in pan and drained on paper towels (since I didn’t have liquid smoke), then added onion, then garlic, then homemade chicken stock; took advice from other commenters and added both chopped mustard green leaves and finely chopped stems. Once greens fully cooked, finished with Crystal hot sauce, served over sausage slices. Really awesome recipe and suggestions. Stems added great texture while being fully cooked and tender.
Laura G.
I love mustard greens, and this was a good preparation. I used a little guanciale and chicken stock, so they were not vegetarian, and I didn't use liquid smoke. I found half an hour ample for tender, unctuous greens, and I agree with others that stems--except very ends--can be copped and used.
JoAnn Clevenger
Good recipe! Please don't discard stems, they do need longer cooking time to become tender. I chop them into one or two inch lengths, cook until tender, remove from broth and mix with the cooked leaves just before serving. Time varies for cooking the leaves. Very young fresh greens may only take 15 minutes. The tiny baby greens in middle of bunch are delicious raw in salads or for munching. Usually my greens are better the next day or even two days later. Thanks for nutrition info.
R Chu
This is simple and tasted very good. I did have to substitute spanish smoked paprika to and chipotle flakes because I didn't have any liquid smoke. That worked to get the same effect.
T Miles
Over the year's I have learned to keep the stems. Diced into small pieces they work in a number of ways - like peppers.
Private notes are only visible to you.
Advertisement
