Braised Mustard Greens
Published March 20, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1large or 2 small bunches mustard greens (about 1 pound total)
- 1tablespoon vegetable or grapeseed oil
- 1yellow onion, thinly sliced
- 4garlic cloves, minced
- 2cups vegetable or chicken stock
- ¼cup apple cider vinegar
- 2tablespoons maple syrup
- 1tablespoon Worcestershire sauce or liquid aminos
- ½tablespoon hot sauce (such as Crystal)
- Salt and pepper
Nutritional analysis per serving (4 servings)
127 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 4 grams protein; 464 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.
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Preparation
- Step 1
Tear the mustard greens into 1½- to 2-inch pieces and discard the stems. (You should have about 6 packed cups.) Place the greens in a large mixing bowl and place the bowl in the sink. Fill the bowl with lukewarm water and swish the greens around, rubbing them against each other, to remove the grit. Lift the greens out of the water and drain the water to remove the grit. Repeat two or three more times, until there’s no longer any grit in the bottom of the bowl. Transfer to a colander to drain.
- Step 2
Drizzle oil in a large pot or Dutch oven and bring to medium-high heat. Add the onions and cook, stirring occasionally, for 4 to 5 minutes, until translucent. Add the garlic and cook, stirring occasionally, for 30 seconds. Stir in the chicken stock and apple cider vinegar. Add about a quarter of the mustard greens, cooking them down until there’s room to add another quarter. Repeat until all of the greens are in the pot.
- Step 3
Add the maple syrup, Worcestershire sauce, hot sauce and a pinch of salt and pepper. Combine well with tongs, cover the pot and simmer on low for 1 hour, until tender with a bit of a bite. Taste and adjust for salt, pepper and heat.
Private Notes
Comments
I love greens, and mustard greens are one of my favorites. But they don't need sweetening. Bitter is as valid a taste as are sweet, salty, and tart. I like greens precisely because they are bitter and offer a counterpoint to other tastes.
I like the stems so I cut them into 1/2" lengths. I give them head start by steaming them for 5 min in the microwave. If you are not a vegetarian, 1/2 pound of bacon chunks can be cooked down prior to cooking the onions. It really adds to the flavor.
Nice recipe. I have always just winged it. Made a double batch. Added 1/3 lb of Bacon and 1 Tsp of red pepper flakes. Next time I may cut back on the maple syrup. A little too sweet.
Cooking the greens way down was delicious. That's the main thing to take from this recipe.
Nice recipe. I have always just winged it. Made a double batch. Added 1/3 lb of Bacon and 1 Tsp of red pepper flakes. Next time I may cut back on the maple syrup. A little too sweet.
I like the stems so I cut them into 1/2" lengths. I give them head start by steaming them for 5 min in the microwave. If you are not a vegetarian, 1/2 pound of bacon chunks can be cooked down prior to cooking the onions. It really adds to the flavor.
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