Garlicky Mustard Greens

Photo: Thomas J. Story

"Everyone thinks of collard greens as the traditional green in African American cooking. But mustard greens are also often found in my culture's cuisine," says Bryant Terry, Oakland cookbook writer and author of The Inspired Vegan. Blanching the mustard greens reduces their bitterness, and the toasted garlic chips add earthiness and crunch.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 55%
  • Protein: 4.9g
  • Fat: 7.1g
  • Saturated fat: 1g
  • Carbohydrate: 11g
  • Fiber: 5.7g
  • Sodium: 434mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 teaspoon coarse sea salt, divided
  • 2 bunches (1 1/2 lbs. total) mustard greens, leaves torn into bite-size pieces and stems discarded
  • 6 large garlic cloves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon raw cane sugar or agave nectar
  • 2 tablespoons red wine vinegar
  • Grits with Creamed Cashews

Preparation

  1. 1. Bring a large pot of water, seasoned with 1/2 tsp. salt, to a boil. Meanwhile, fill a sink or bowl with cold water.
  2. 2. Boil mustard greens until bright green, about 2 minutes. Drain well in colander and press to remove as much liquid as possible. Set aside.
  3. 3. Heat garlic and oil together in a medium frying pan over medium heat until garlic is golden and fragrant, 5 to 7 minutes. Use a slotted spoon to transfer the garlic chips to a plate.
  4. 4. Raise heat to high and quickly add sugar, remaining 1/2 tsp. salt, and the vinegar. Cook until sugar dissolves, about 3 minutes. Add reserved mustard greens and stir to coat. Cook until most of the liquid is gone, about 3 minutes. Serve greens over grits and sprinkle with garlic chips.
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