Garlic-Lemon Sautéed Mustard Greens
This Garlic-Lemon Sautéed Mustard Greens recipe is the fastest, easiest way to prepare a vibrant and healthy side dish. Packed with flavor and fiber, it perfectly complements any lean protein or main course.
For 3 servings
Thoroughly wash the mustard greens under cold running water, paying attention to any dirt or grit. Trim off any tough stems and roughly chop the leaves into 1-2 inch pieces. Spin them dry in a salad spinner or pat them very dry with a clean kitchen towel.
Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
Add the chopped mustard greens to the skillet. It will look like a very large amount, but they will cook down significantly. Cover the skillet with a lid to help steam and wilt the greens.
Cook for 3-5 minutes, stirring occasionally, until the greens have significantly wilted and turned a vibrant green color. The exact time will depend on the tenderness of your greens.
Remove the lid and continue to cook for another 1-2 minutes, stirring, to allow any excess liquid to evaporate. This step prevents the greens from becoming watery.
Remove the skillet from the heat. Squeeze the fresh lemon juice over the greens, then season with sea salt and freshly ground black pepper to taste. Toss gently to combine.
Serve immediately as a healthy and flavorful side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your greens are thoroughly dry before adding them to the hot pan; this helps them sauté rather than steam, leading to better texture and flavor.
- 2Don't overcrowd the pan. If you have an exceptionally large bunch, you might need to cook the greens in two batches to ensure even wilting and browning.
- 3Adjust the spice level by adding more or fewer red pepper flakes. For a milder dish, omit them entirely; for more heat, add a pinch more.
- 4Mustard greens can be quite bitter. A quick blanch (boiling for 1-2 minutes then shocking in ice water) before sautéing can reduce bitterness, though it adds a step.
Adapt it for your goals.
Greens Swap
This recipe works beautifully with other sturdy greens like kale, collard greens, or even Swiss chard. Adjust cooking time as needed for tenderness.
Umami BoostUmami Boost
Add a splash of soy sauce or tamari along with the lemon juice for an extra layer of savory depth. A teaspoon of toasted sesame oil can also be drizzled at the end.
Creamy FinishCreamy Finish
Stir in a tablespoon of butter or a dollop of crème fraîche at the very end for a richer, more luxurious side dish.
Why this is on our healthy list.
Rich in Vitamins
Mustard greens are an excellent source of vitamins K, A, and C, crucial for bone health, vision, and immune function respectively.
Antioxidant Powerhouse
They contain powerful antioxidants like flavonoids and carotenoids, which help protect the body's cells from damage caused by free radicals.
Supports Digestion
High in dietary fiber, mustard greens promote healthy digestion, aid in bowel regularity, and contribute to a feeling of fullness.
Frequently asked questions
To reduce bitterness, you can blanch the greens in boiling water for 1-2 minutes, then drain and shock them in ice water before sautéing. Alternatively, adding a pinch of sugar or a touch more lemon juice can help balance the flavor.
