In this delectable mustard greens recipe, braising the greens with mushrooms is a doubly earthy preparation. The liquid from reconstituting the porcini plus that from the other mushrooms as they cook is perfect for braising the greens.
If you’re new to mustard greens, this flavorful side dish will make you a fan of this quick-cooking leafy vegetable. You can use domestic or Chinese mustard greens for this recipe.
Greens swap-ins: Braising greens with flavorful mushrooms is a good technique to use with other leafy greens as well. Try this recipe with escarole, a tender kale variety, or collard greens.
Ingredients for braised mustard greens with mushrooms
- Dried porcini mushrooms (1 ounce)
- Mustard greens (1 large head; domestic or Chinese variety)
- Garlic (3 to 4 cloves)
- Mushrooms (8 ounces; use cremini, portobello, oyster mushrooms, or a combination)
- Sun-dried tomatoes (oil-cured or not, as you prefer; you’ll need 1/3 to 1/2 cup)
- Dry red or white wine, optional
From the pantry
- Extra-virgin olive oil
- Unbleached white flour
- Salt and freshly ground pepper
An introduction to mustard greens
Leafy mustard greens are members of the brassica family, the group of vegetables that includes cabbage, broccoli, kale, and cauliflower.
The flavor of mustard greens has been described as pungent or peppery; it’s also occasionally characterized it as sharp, like horseradish. Like many greens that have a bite to them, they mellow quite a bit with light cooking.
Mustard greens don’t need to be stemmed, which makes them easy to work with. The stem is just a bit crunchier (in a good way) than the leaves. After trimming away the stem, the remaining leaf and stem can be chopped together, just like you would the leaves of romaine lettuce.
It’s fair call mustard greens a superfood vegetable. They’re a great source of Vitamins C and K, and the mineral copper. They also provide a modest yet noteworthy amount of the B vitamins and several other minerals. Here’s a complete nutritional profile.
Learn lots more in our Guide to Mustard Greens.
Recipe is from Wild About Greens by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Indian-Inspired Mustard Greens with Spinach
- Roasted Eggplant Curry with Mustard Greens or Spinach
- Citrus-Braised Mustard Greens with Apples & Nuts
- Cremini Mushroom Recipes
- 1 ounce dried porcini mushrooms
- 1 large head of mustard greens, domestic or Chinese
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced or sliced
- 8 ounces mushrooms, cleaned and sliced (use cremini, portobello, oyster mushrooms, or a combination)
- 1/3 to 1/2 cup sliced sun-dried tomatoes (oil-cured or not, as desired)
- 2 tablespoons dry red or white wine, optional
- 1 tablespoon unbleached white flour
- Salt and freshly ground pepper to taste
- Pour 1/2 cup boiling water over the porcini and let stand until needed.
- Chop the mustard greens into bite-size pieces or ribbons, rinse well, and set aside.
- Heat the oil in a large steep-sided skillet or stir-fry pan. Add the garlic and sauté over low heat for 2 minutes, or until golden.
- Add the mustard greens and cook over medium heat, stirring frequently for a minute or so.
- Add the porcini (along with soaking liquid — they will have absorbed some of it) and the other mushrooms. Cover and cook for 2 minutes, until the greens are wilted down.
- Add the dried tomatoes and wine continue to cook, stirring frequently, until the greens are tender but still nice and green.
- Combine the flour with just enough water to dissolve it, then drizzle into the pan. Cook over medium-high heat until the liquid in the pan has thickened. Season with salt and pepper, and serve at once.
Here are lots more plant-forward salads & sides.