Sauteed Mustard Greens
Recipes > Dinner > Side Dishes > Sauteed Mustard Greens

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Recipe Checklist:
  • ½ t Olive Oil
  • 1 Garlic Clove (Minced)
  • 1 Shallot (Small Dice)
  • 1 Pound of Mustard Greens
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Spoons
  • Large Saute Pan or Skillet
  • Tongs
Estimated Time
10 Minutes
Serves 4-6
+ -



Begin by washing and drying your Mustard Greens as you would Wash Spinach by rinsing them under cold running water, discarding any dirt or litter, and then drying them with a paper or kitchen towel. You could also dry them with a Salad Spinner, if you are so inclined. Discard any litter or coarse items.

Additionally, if you wish to sprinkle the dried Mustard Greens with a bit of Lemon Juice, the juice will add some acid and flavor and may help activate the myrosinase enzymes which should improve the formation of beneficial isothiocyanates in the Mustard Greens.

Next, remove any coarse stems and discard them or set them aside for a future use, such as making a Vegetable Stock. With the Mustard Greens washed and past final inspection, Rough Chop the Mustard Greens (remaining stems & leaves) into approximately 2 inch (5.08) pieces.

Heat a large Sauté Pan or Skillet on the stovetop on Medium Heat. With a little heat on the pan, add in the Olive Oil. Let it sit until it begins to get legs as it nears its Smoke Point when it will be time to also add in the Shallots and Garlic. Next, add in the stem pieces, which are tougher and thicker and need a little longer to cook. Let the stems cook a few minutes, until they are Fork Tender, then add in the leaves. Sauté until the Mustard Leaves have lost about half of their volume and are also tender.

While still in the pan, Season to taste with Sea Salt, Lemon Juice, Soy Sauce, Vinegar, or similar. Serve warm.