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Fresh Mustard Greens Recipes

I have the best mustard greens recipes. Be sure to check out the homemade recipes below.

Choose from fresh salads, to salmon, or even sausage, noodles and black eyed peas.  All delicious and homemade.

Best Mustard Greens Recipes

Mustard Greens Recipes

What do Mustard Greens taste like?

Mustard greens have a subtle and hot mustard flavor and can be steamed, braised or sauteed.

How to Clean Mustard Greens

When prepping mustard greens to cook, be sure to remove the ribs and tough stems.

Fill a sink with cold water and add your greens. They will float and the dirt sinks - a great way to clean them.

You may have to change the water a few times. Then soak them for a good 15 minutes in the cold water and drain well.

One pound of fresh untrimmed greens normally serves 2-3 people. Store in a perforated plastic bag in the refrigerator and try to use right away.  Now on to my mustard greens recipes...

This is a lovely mustard greens recipe, and when served on New's Years day will bring you luck throughout the year. Add ham hocks for more luck.


2 TBS homemade unsalted butter
1 TBS sesame oil
2 medium onions, chopped
3 bay leaves
2 celery ribs, diced
2 garlic cloves, chopped
1 tsp dried thyme
1/2 tsp homemade red pepper flakes, or to taste
1 tsp smoked paprika
1 tsp ground cumin
1 TBS tomato paste
1 cup dried black eyed peas (soak overnight)
2 quarts chicken broth
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 bunch mustard greens, stems and ribs removed
1 cup rice, cooked

Melt the butter in a soup pot until it is brown in color and smells nutty. Add the sesame oil and then the onions, bay leaves, celery, garlic, thyme, red pepper flakes, smoked paprika and cumin. Saute until the onions are brown, approximately 15-20 minutes.

Stir in the tomato paste - drain the black eyed peas and add them to the pot. Pour in the chicken stock and 1 tsp salt; simmer until the black eyed peas are tender.

Cook the mustard greens in boiling water until tender. Drain, chop and add to the pot of black eyed peas. Taste to see if you need more salt and pepper.

Add a spoonful of cooked rice in a bowl and top with the greens and black eyed pea mixture. Serve with homemade hot sauce.


12 oz mustard greens, stems and ribs removed
2 tsp canola oil
1/3 cup shallots, finely chopped
2 jalapenos, seeded and chopped - or to taste
5 garlic cloves, minced
1 TBS fresh ginger, minced
1 (14oz) can coconut milk
2 TBS fresh lime juice
2 TBS homemade soy sauce
2 tsp homemade brown sugar, packed
1/2 tsp homemade hot sauce, or to taste
1 lb salmon, skinned and cut into 3/4 inch chunks
1 cup fresh tomato, diced
1 lime, quartered

Bring a pot of salted water to a boil and cook the mustard greens for 6 minutes or until tender. Drain. Squeeze excess liquid and chop.

In a dutch oven, add the canola oil and heat on medium until hot. Add the shallots, jalapenos, garlic and ginger and saute for one minute.

Then add the coconut milk, fresh lime juice, soy sauce, brown sugar and hot sauce; return to a simmer. Now add the salmon and fresh tomatoes, return to a slow simmer. Cover and cook for 3-4 minutes.

Add the chopped mustard greens, cover and simmer another 3-4 minutes or until the salmon is cooked and flaky. Serve with a lime wedge. If this mustard greens recipe seems to spicy for you, just put less jalapeno and hot sauce in.


2 bunches mustard greens, stem and ribs removed
1 bunch collard greens, trimmed
1 bunch beet greens
1/3 cup bacon grease (cold if kept in the refrigerator)
1/2 cup ham stock (chicken broth will work)
2 pinches white sugar
kosher salt to taste
freshly ground black pepper to taste

Clean your greens using the method above. Tear the clean greens into pieces.

In a large pot, heat the bacon grease on medium-high heat. Add the torn greens and toss to coat with bacon grease. Next add the ham stock, sugar and season with salt and pepper. Cover and GENTLY simmer until greens are tender.

Add water if needed because the stock will evaporate and you don't want them to burn. Simmer for approximately 3 hours. They are even better if you can simmer them for 6 hours. A tasty mustard greens recipe.

Andouille sausage is also delicious in this mustard greens recipe.


2 bunches mustard greens, stems and ribs removed
1/3 lb bacon, chopped
2 garlic cloves, minced
3/4 cup chicken broth
kosher salt and pepper to taste

In a heavy skillet, fry the bacon and when it is almost crispy add the garlic. Drain drippings and discard. Put back in skillet and set aside.

Bring a pot of salted water to a boil and add the mustard greens. Cook for two minutes and drain. Put blanched greens in your skillet with the bacon and garlic and stir well.

Add the chicken stock and simmer for 5-7 minutes. Serve.


1 (14oz) can chicken broth
1 package of corkscrew (rotini) pasta
1 large yellow onion, chopped
2 TBS canola oil
1 TBS homemade unsalted butter
3 garlic cloves, minced
pinch red pepper flakes (or to taste)
1 lb spicy Italian sausage
8 oz mustard greens, stemmed and ribs removed
1/2 cup cream
1/2 cup parmesan or Romano cheese, grated
kosher salt and ground black pepper to taste

Pour 1/2 of the chicken broth in a saucepan and reduce by 1/2; 8-10 minutes. Set aside.

In another pan, combine the other 1/2 of chicken broth with water and cook the pasta according to package directions. Drain well and place in a large bowl. (cover to keep it warm)

In a large skillet heat the butter and oil on medium-high heat. Add the onion and saute until tender. Stir in the garlic and then add the sausage. Fry until brown and meat is cooked. Slice and set aside.

Add the greens to the skillet and mix well for 1 minute. Pour in the reduced chicken broth, cream and parmesan cheese. Cook for 5 minutes or until sauce thickens. Add the sliced sausage and lightly toss to coat evenly. Season with salt and pepper; serve.


1 bunch mustard greens, stem and ribs removed
1 TBS homemade unsalted butter
2 shallots, chopped
1 TBS fresh ginger root, minced
1/8 tsp homemade red pepper flakes, or to taste
1 large sweet potato, peeled and cut into 1" chunks
1 sweet onion, sliced
canola oil (to roast veggies)
homemade cayenne pepper
kosher salt and black pepper to taste
1/2 cup half-and-half
1 cup kidney beans, rinsed and drained
1 cup homemade tomato sauce
1 tsp curry powder, or to taste
cooked rice, for serving

PREHEAT the oven to 450 degrees - foil a cookie sheet and spray with vegetable oil.

Place the sweet potato chunks and onion slices on the cooking sheet and drizzle with canola oil. Sprinkle with cayenne pepper to taste. Season with kosher salt and black pepper. Roast for 30 minutes or when tender, turning 1/2 way through.

Meanwhile bring a pot of salted water to a boil and cook the mustard greens for 7 minutes, or until tender. Rinse in cold water and drain well.

Heat the butter on medium-high and add the shallots. Saute till lightly browned. Stir in the ginger and season with the red pepper flakes to taste. Mix in the greens, beans, tomato sauce and curry powder. Finally add the half-and-half and stir until heated through.

Serve with cooked rice and roasted sweet potatoes and onions.

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