MUSTARD GREENS RECIPES VEGETARIAN RECIPES

VEGETARIAN MUSTARD GREENS: HEALTHY! - MY KITCHEN LITTLE

Vegetarian Mustard Greens: Healthy! - My Kitchen Little image

Provided by Lauren McDuffie

Yield 4

Number Of Ingredients 11

Ingredients

1 to 1.5 lbs. mustard greens (such as Nature’s Greens; pre-washed/trimmed greens are often sold in 1 lb. bags)
4 cups vegetable stock
Salt and pepper, to taste
1/2 tsp. to 1 tsp crushed red pepper flakes
1 or 2 garlic cloves, peeled and smashed
1 to 1.5 tsp smoked sweet paprika (to taste)
1 TBSP olive oil (or other cooking oil)
1 medium-sized sweet onion, diced (such as Vidalia)
1.5 TBSP apple cider vinegar
½ tsp granulated sugar
Handful of chopped smoked almonds, to finish

Steps:

In a large, lidded pot set over medium high heat, add the greens and stock. Stir and toss as they begin to cook and wilt down. Once they’ve all been moistened and are wilting, leave the greens to cook and simmer in the stock, partially covered (the lid should be fully closed) for about 10 to 15 minutes. Much of the stock will have evaporated by the point.
Transfer the greens to a bowl for the time being, as set aside.
Reduce the heat a little, if needed, and add 2 to 3 tsp of oil. Cook the onion for a couple of minutes until tender. Add the smashed garlic and chili flakes and cook for another couple of minutes. Add the greens back into the pot, along with the vinegar and sugar. Stir everything and allow the greens to simmer along with the seasonings, to pick up their flavors; about 5 minutes.
Serve the hot greens topped with the chopped smoked almonds.

MUSTARD GREENS 'N BEANS RECIPE | ALLRECIPES

Mustard Greens 'n Beans Recipe | Allrecipes image

Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.

Provided by Fishnets

Categories Side Dish Vegetables Greens

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced, or to taste
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
¾ teaspoon dry mustard powder
½ teaspoon crushed red pepper flakes
1 pound mustard greens, washed and chopped
1 (15 ounce) can cannellini (white kidney) beans, drained
salt and ground black pepper to taste

Steps:

In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

Nutrition Facts : Calories 136.2 calories, CarbohydrateContent 18.2 g, FatContent 5.1 g, FiberContent 5.9 g, ProteinContent 5.4 g, SaturatedFatContent 0.7 g, SodiumContent 166.1 mg, SugarContent 2.3 g

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