Wilted Mustard Greens

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Category : Recipes, Side Dishes, Vegetarian

Wilted Mustard GreensMustard greens are an ingredient I hadn’t worked with before. In fact, I somehow have managed to never even taste them. When I saw fresh local mustard greens in the produce case at Terra Organica this week, I decided it was time to fill in that gap in my eating experiences.

The texture of the raw mustard greens I tried was a little more tender than some of my favorite fresh greens, and I found the flavor to be a little sweeter, too. Other than that they seem to cook up about the same.

I’m happy to say that I loved this dish! I’m glad I’ve finally added mustard greens to my repertoire. They’ll be showing up on the table regularly at our home from now on.

I hope you enjoy it, too!

  • Prep Time:
    10 min
  • Cook Time:
    10 min
  • Ready In:
    20 min
Servings: 2 servings
  • 1/2 cup green garlic, chopped (Broadleaf Farm, Everson)
  • 1 Tbsp butter (Breckinridge Farm, Everson)
  • 1 pound mustard greens, washed and torn into large pieces (Broadleaf Farm, Everson)
  • 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option) (homemade frozen)
  • 1 Tbsp apple cider vinegar(BelleWood Acres, Lynden)
  • 1/4 teaspoon salt (see Exceptions)


In a large sauté pan, sauté green garlic in butter over medium heat until they begin to brown, about 3 minutes.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with vinegar. Season with salt and pepper.

Serving Suggestions:

Wilted Mustard Greens go well with Garlic Scapes Omelet and Hazelnut Shortbread with raspberry puree.

Food Sources:

Terra Organica, Flora and Cornwall, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham

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