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    Home » Recipes » Vegan Recipes

    Wilted "Mustard" Greens

    Published: Aug 15, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a "braising mixture" that's perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.

    Serves: 4

    • 2 tablespoons prepared stoneground mustard
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon olive oil
    • 4 green onions, thinly sliced
    • 4 to 6 cloves garlic, minced
    • 1 pound washed and well-drained mixed greens,
      smallish leaves or larger ones torn into pieces (about 16 cups)
    • Salt and freshly ground pepper to taste
    • 2 to 4 tablespoons chopped Kalamata olives (optional)

    Whisk together the mustard and vinegar; set aside.

    Set a stir-fry pan or wok over medium-high heat. Pour in the oil and swirl it to coat the sides of the pan. Add the green onions and garlic; stir-fry about 1 minute.

    Gradually add the greens, stir-frying until they wilt but are still colorful. Stir in the mustard and vinegar mixture and season with pepper and salt. Stir in the olives if desired.

    Mustard Greens Wilted

    • Here are more recipes for hardy greens.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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