Mustard Greens with Garlic and Ginger

Total Time
30 min
12 min
18 min
Garlic and ginger complement the slightly spicy flavor of mustard greens in this easy sauté. It’s also great with Swiss chard or spinach.

uncooked mustard greens

2 pound(s)

olive oil

2 tsp, extra virgin

minced garlic

4 tsp

ginger root

4 tsp, fresh, minced

canned chicken broth

1 cup(s), or vegetable broth

kosher salt

¾ tsp, or to taste

rice wine vinegar

1 tsp

uncooked scallion(s)

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.

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