Photo of Mustard greens with garlic and ginger by WW

Mustard greens with garlic and ginger

2
2
2
Smartpoints value per serving
Total Time
30 min
Prep
12 min
Cook
18 min
Serves
4
Difficulty
Easy
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.

Ingredients

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

Instructions

  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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