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Fifty Weeks of Green cookbookFunny beach read with loads of summer recipes. Spoof of "Fifty Shades" sizzles in a delectably PG way.

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100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

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Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast broiled brown bagging buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dip DIY Donvier dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein homemade homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless meringues Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one pot meals one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts pecans Persian pesto pickles pie pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce shisito peppers sliders sloppy joes slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow 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Try my new brownie recipe. Best vegan brownie ever with one bowl and 14 minutes.

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Grown-Up Mustard Greens

Leave mild spinach to Popeye and the kids. Sometimes you just want food with a jolt that engages all your senses. Grown-Up Mustard Greens do the trick. Mustard greens come with a built-in whiff of horseradish. Some recipes tame them by boiling and draining. Here we cook them with onion, garlic, and jalapeño, then steam until tender but still springy-chewy.

Serve Grown-Up Mustard Greens as a side dish, stuffed in a burrito with refried beans, or layered thickly on toasted bread with a schmear of ricotta for an unusual and thrilling sandwich. (Thanks to Toast in Durham for the sandwich inspiration.)

Grown-Up Mustard Greens with onion, garlic, and hot peppers

Active time: 20 minutes. Total time: 25 minutes. Serves 4.

Recipe ingredients

2 cloves garlic
2 teaspoons olive oil
1 onion
2 jalapeños
1 pound mustard greens
2 tablespoons water
salt to taste
apple-cider vinegar to taste

Recipe method

  1. Mince garlic and set aside. Heat olive oil in a medium pot over medium-low heat. Chop onion and add to pan, stirring occasionally to prevent burning. Seed and dice jalapeños and stir into the onion mixture.
  2. Rinse mustard greens well. (Swish sandy ones in two or more bowls of water until the water is clear when you lift out the greens, with no sand or dirt at the bottom of the bowl.)

    rinse mustard greens thoroughly to remove sand and dirt

  3. Pinch or cut off stems and chop into 1/4-inch pieces, adding stem pieces to onion mixture as you go. Chop leaves into strips about 1/4-inch wide and 3 inches long.

    cut stems off mustard greens

  4. When onion is tender, add chopped mustard leaves and sprinkle with water. Cover, bring to a boil over high heat, then reduce heat to simmer. Let greens steam for about five minutes, until darker green and chewy-tender. Taste and salt if desired.
  5. Drain Grown-Up Mustard Greens, saving broth to season green beans.  Serve hot as side dish, sprinkled with vinegar if desired, or press out extra liquid and layer into burritos or sandwiches. Refrigerate any extra.

Tips and notes

  • Health benefits. One cup of cooked, chopped mustard greens has 104 grams of calcium, 3 grams of protein, 3 grams of fiber, and only 21 calories. Eat your mustard greens to get vitamins K, A, and C; help lower cholesterol; and ward off cancer and birth defects.
  • Save time by getting very young mustard greens if you can. The stems will be tender enough to cook with the greens.


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