Photo of Mustard Greens with Garlic & Ginger by WW

Mustard Greens with Garlic & Ginger

Total Time
30 min
12 min
18 min
The power trinity garlic, ginger, and scallions complement the slightly spicy flavor of mustard greens in this easy sauté, which comes together in just 30 minutes and utilizes only one pot. Not the biggest fan of mustard greens? This recipe is also great with Swiss chard, kale, or spinach. Just be sure not to throw out those stems—dice them up to throw in an additional punch of flavor.


Uncooked mustard greens

2 pound(s)

Olive oil

2 tsp, extra virgin

Jarred minced garlic

4 tsp

Fresh ginger

4 tsp, fresh, minced

Chicken broth

1 cup(s), or vegetable broth

Kosher salt

¾ tsp, or to taste

Rice wine vinegar

1 tsp


3 medium, sliced

Sesame seeds

2 Tbsp, toasted


  1. Wash greens; separate stems and leaves. Slice leaves into thin ribbons and dice stems (keep leaves and stems separate).
  2. Heat oil in a large nonstick sauté pan or wok over low heat. Add garlic and ginger; cook, stirring, to infuse oil with flavor, about 1 to 2 minutes.
  3. Add diced stems and broth to pan or wok; cook, stirring a few times, until slightly softened, about 3 to 5 minutes.
  4. Add leaves; cover and cook until bright green, about 5 to 8 minutes.
  5. Stir in salt, vinegar and scallions; sprinkle with sesame seeds and serve. Yields about 3/4 cup per serving.