Braised Mustard Greens
Published March 19, 2025
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 large or 2 small bunches mustard greens (about 1 pound total)
1 tablespoon vegetable or grapeseed oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
2 cups vegetable or chicken stock
¼ cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce or liquid aminos
½ tablespoon hot sauce (such as Crystal)
Salt and pepper
Nutritional analysis per serving (4 servings)
17 grams carbs; 4 milligrams cholesterol; 127 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 464 milligrams sodium; 4 grams protein; 10 grams sugar
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 1 ½- 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.
Cooking the greens way down was delicious. That's the main thing to take from this recipe.
Made as directed. Delicious. One large bunch mustard greens was only about half the recipe so next time I’ll either buy two bunches or reduce liquids by half. 1 large bunch cooks down to about 2 portions. I didn’t find it too sweet and thought it brightened the flavors.
My mother, and grandmother were from the south and were wonderful cooks. Bacon drippings went into every vegetable and the vegetables were cooked all day. Totally different taste but so good!
I’ve been eating these greens every day for the last week. They are so delicious!