Sautéed Mustard Greens with Crispy Onions
A solid sauté of mustard greens can be hard to come by. How do you get them wilted, tender, and flavorful without turning them into a slimy mess? The answer, as Kenzi pointed out a few years back, is two-fold: start with a lot of greens and cook them over high heat. This will allow them to wilt quickly and prevent them from releasing too much liquid, which can lead to that dreaded sliminess.
Mustard greens, those sharp, slightly bitter leaves that are a staple of Southern cooking, have a long and storied history. They are thought to have originated in China, where they have been cultivated for centuries. From there, they were brought to Europe by traders in the Middle Ages, and eventually made their way to the Americas with enslaved Africans. In the South, mustard greens became a staple crop, and were often cooked with bacon or ham hocks to add flavor. Today, mustard greens are enjoyed all over the world, and are a popular ingredient in a variety of dishes.
Sautéed Mustard Greens with Crispy Onions Sautéed Mustard Greens with Crispy Onions Sautéed Mustard Greens with Crispy Onions Sautéed Mustard Greens with Crispy Onions
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 bunch mustard greens, washed and chopped
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup vegetable broth
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Heat olive oil over medium heat in a large skillet.
  2. Add onions and cook until softened and golden brown, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Add mustard greens, vegetable broth, apple cider vinegar, salt, and pepper.
  5. Cook, stirring occasionally, until greens are wilted and tender, about 10 minutes.
  6. Serve immediately.
  7. Enjoy!
Why It Works
  • Starting with a lot of greens is crucial. This allows them to wilt quickly and prevents them from releasing too much liquid, which can lead to sliminess.
  • Cooking the greens over high heat helps them to wilt quickly and evenly.
  • Adding a bit of vinegar helps to brighten the flavor of the greens and balance out their bitterness.
  • Seasoning the greens with salt and pepper enhances their flavor and makes them more palatable.