7 Top Mustard Greens Recipes in 2025: Healthy Meals

Mustard greens are versatile, nutrient-packed, leafy greens that often get overlooked. But this is an injustice that must stop right now! These slightly spicy, earthy greens are packed with vitamins and nutrients and support heart health, boost immunity, and aid digestion.

You can find them in recipes from all around the world, starting with Southern soul food and ending with Asian stir-fries. Whether it’s a side dish or part of an entrée, it’s extremely easy to cook with mustard greens!

Our in-house nutritionist agrees these greens are great as part of a healthy diet. Whether you’re vegan, eating low-calorie, or an omnivore, mustard greens are a good fit. We worked together to find several easy recipes that will help you share the many benefits of this amazing plant with your family. 

1. Sautéed Mustard Greens

Ingredients 📃

• 1 ½ lb mustard greens (about 2 bunches)

• 3 cloves garlic (thinly sliced)

• 2 tbsp olive oil

• ¼ tsp red pepper flakes

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• 1 tbsp balsamic vinegar

Method 🧑‍🍳

1. Remove and discard the thick stems from the mustard greens, then roughly chop the leaves and thin stems. Use a colander to rinse them.  

2. Place a large, deep sauté pan over medium heat. Add the olive oil and let it heat up. Add the thinly sliced garlic and red pepper flakes (you can skip this if it’s too spicy for your preferences). Cook and stir for about 1 minute.

3. Gradually add the mustard greens, stirring after each addition to wilt them. After all the greens have been added, season with salt and pepper.

4. Cover and cook, stirring occasionally, until the greens are tender (about 10–15 minutes). 

5. After you remove the pan from the heat, stir in the balsamic vinegar and serve.

Overview 🕵️

Mustard greens deserve the spotlight just as much as kale or spinach. These tender greens are quick to cook, bursting with flavor, and versatile enough to complement almost any meal.  

In under 20 minutes, you’ll have a side dish that’s anything but ordinary. The greens are sautéed to perfection, infused with the savory richness of garlic, spiced up with a pinch of red pepper flakes, and balanced with a splash of tangy balsamic vinegar.

Plus, they pair beautifully with everything from a hearty pasta dish to a simple roasted chicken. And the best part? If you have leftovers, they’ll keep in the fridge for up to 4 days, making them perfect for meal prep or a quick reheat during the week.  

2. Sake-Braised Mustard Greens With Sesame

Ingredients 📃

• ¼ cup toasted sesame oil

• 6 garlic cloves (thinly sliced)

• 3 lbs or 4 large bunches of mustard greens

• ½ cup sake or dry white wine

• 1 tbsp finely grated lemon zest

• Salt to taste

Method 🧑‍🍳

1. Wash and prepare the mustard greens by removing the stems and ribs and tearing the leaves into large pieces.

2. Place a large skillet over medium heat and add the sesame oil. When hot, add the garlic and cook, stirring often, until lightly golden (about 2 minutes).  

3. Add one-third of the greens to the skillet, tossing to coat with the oil and garlic. Cover and cook for 2 minutes until slightly wilted. Uncover, add sake and another third of the greens, and toss. Cover and cook for another 2 minutes. Add the remaining greens, cover, and cook for 2 more minutes until slightly wilted.

4. Remove the lid, add lemon zest, and cook, stirring often, until the greens are fully wilted and tender and most of the liquid has evaporated (about 2 minutes). Season with salt.  

5. Transfer to a serving bowl and sprinkle with toasted sesame seeds (optional) before serving.

Overview 🕵️

If you think mustard greens can’t get any more flavorful, this recipe will prove you wrong. Braising them in sake takes their natural peppery bite and smooths it out into something earthy, aromatic, and downright irresistible.

The greens will soak up the umami-rich flavors of sake and sesame oil. To take the flavor profile one step further, add a sprinkle of toasted sesame seeds when serving. This will make these greens an unforgettable side dish that feels just as at home alongside a seared salmon fillet as it does with a comforting bowl of rice.

3. Quiche With Sausage & Mustard Greens

Ingredients 📃

For the crust:

• 1 cup plain whole milk yogurt

• 1 cup (½ pound) unsalted butter (softened)

• 3 ½ cups wheat flour

• 2 tsp salt

For the filling:

• 1 lb ground Italian sausage

• 1 bunch  (1 ½  cups) of mustard greens, roughly chopped

• 4-6 oz goat cheese (crumbled)

• 5 large eggs

• 1 small onion (finely chopped)

• 3-4 small Japanese turnips (greens removed and chopped)

• 1 tsp dried thyme

• 3 cloves of garlic (minced)

• ½ cup cream

• Salt and pepper to taste

Method 🧑‍🍳

1. Prepare the dough for the crust the night before you plan on making the quiche. In a large bowl, mix the yogurt and butter. When combined, add the flour and salt and continue mixing until all the ingredients are well incorporated. Cover the bowl with a towel and leave it somewhere warm and dry until the next morning or day.

2. When you’re ready to start making the quiche, preheat the oven to 350°F (176°C).  

3. Meanwhile, roll out the dough on a floured surface into a 12-inch circle. Place it in a lightly oiled 9-inch pie plate, fold the edges under, and crimp.

4. Cover the dough with parchment paper and fill it with pie weights or dried beans. Place the pie plate in the oven and let it pre-bake for 10 minutes, then remove and set aside.  

5. Place a large skillet over medium heat and cook the sausage, breaking it into pieces with a spoon, until lightly browned (5–7 minutes). Transfer the sausage to a plate lined with paper towels.

6. If the skillet is dry, add butter or oil and cook the onion, salt, and thyme over medium-high heat until softened and lightly browned. Stir in the garlic and turnips, cooking until the vegetables are tender and fragrant (about 5 minutes).

7. Add the sausage and mustard greens, and cook until the greens wilt slightly. Remove from heat and transfer the filling to the pie crust.

8. In a bowl, whisk the eggs, cream, salt, and pepper. Pour this mixture over the filling and sprinkle with cheese. Bake for about 45 minutes or until the eggs are set.  

9. Let cool for 10 minutes before slicing and serving. 

Overview 🕵️

If you’re looking for a hearty, flavorful way to start your day, this quiche is a game-changer. It’s the perfect recipe to sneak some zesty mustard greens into your diet while packing in plenty of protein from the sausage and eggs.

What I love about this recipe is how easy it is to throw together, especially if you’ve prepped your pie crust in advance (preferably the night before). Once out of the oven, every bite is a harmonious mix of buttery, savory, and slightly tangy flavors that’ll have everyone asking for seconds.

This quiche is wonderfully versatile, and you can have leftovers for several days to come. Whether you’re hosting a weekend brunch or meal-prepping for a busy week, this quiche is bound to become a new favorite.

4. Crispy Tofu Bibimbap With Mustard Greens & Zucchini

Ingredients 📃 

• 12 oz mustard greens (leaves coarsely chopped, no stems or ribs)

• 2 Persian cucumbers (thinly sliced)

• 12 oz shiitake mushrooms (thickly sliced)

• 14 oz extra-firm tofu (patted dry and cut into sticks)

• 1 small zucchini (cubed)

• 4 scallions (thinly sliced)

• 2 garlic cloves (minced)

• 2 tsp grated fresh ginger

• ¼ cup plus 2 tbsp vegetable oil

• 1 tbsp toasted sesame oil

• 2 tbsp of soy sauce

• 1 tsp of molasses

• 1 tbsp rice vinegar

• 1 tsp sugar

• Salt to taste

• 1 cup sushi rice

• A dollop of Gochujang for serving

Method 🧑‍🍳

1. In a small bowl, mix vinegar, sugar, cucumbers, 1 tsp ginger, and ½ tsp salt. Set aside to pickle.

2. Cook the rice, fluff it with a fork, and set aside.

3. Place a skillet over high heat and add 2 tbsp of vegetable oil. Sauté the garlic and shiitake mushrooms, stirring, until browned (about 6 minutes). Transfer to a plate.  

4. Add 1 tbsp oil to the same skillet and cook the tofu sticks over high heat until browned on all sides (about 5 minutes). Transfer to the platter, but keep it separate from the mushrooms.

5. Add 2 tbsp oil to the skillet and the remaining ginger, and stir-fry for 30 seconds. Next, add the mustard greens, sesame oil, and salt. Cook until wilted and tender (about 4 minutes). Transfer to the platter, but keep separate.  

6. Wipe the skillet clean and add 1 tsp oil. Place over high heat and cook the zucchini until softened (about 3 minutes). Stir in the soy sauce and molasses and cook until glazed (1 minute). Add to the platter.

7. In a bowl, add a serving of rice and then arrange the prepared vegetables in separate sections. Top with pickled cucumbers (use a slotted spoon so the juice stays behind), scallions, and a dollop of gochujang. Enjoy!  

Overview 🕵️

This vegan spin on a famous Korean dish is everything I love about comfort food: bold flavors, exciting textures, and endless versatility. The crispy tofu sticks are the star of the show, while the tender mustard greens and zucchini add a fresh, earthy balance to the dish. 

Toss in the marinated cucumbers and succulent mushrooms, and every bite feels like an adventure. The secret to nailing this dish? Don’t skimp on the gochujang. Its spicy, slightly sweet kick ties all the elements together, making each mouthful as addictive as the last.

I also love how customizable this recipe is. You can switch up the veggies based on what you have on hand or even adjust the spice level to suit your taste. 

5. Southern Mustard Greens

Ingredients 📃

• 3 lbs mustard greens (about 5-6 medium-sized bunches)

• 1 smoked turkey leg

• 1 cup chicken stock

• ¼ cup finely chopped onion

• 2 tsp Worcestershire sauce

• 2 tsp apple cider vinegar

• 1 tsp crushed red pepper flakes

• ¼ tsp garlic powder

• ¼ tsp smoked paprika

• 3 tbsp granulated sugar

• 2 tsp seasoned salt

Method 🧑‍🍳

1. Prepare the greens by removing stems and tearing/cutting the leaves into medium-sized pieces. 

2. In a large pot, place the turkey leg, add chicken stock, and enough water to cover the turkey. Cover and cook over medium-high heat for about 45 minutes or until the turkey is nearly tender.

3. Add the greens to the pot with 4–5 extra cups of water so you have enough liquid to cover them.

4. Add the remaining ingredients to the pot. Cover and cook for about 1 hour, or until the greens are completely tender and the excess water has reduced to the level of the greens. Serve and enjoy!  

Overview 🕵️

Mustard greens are a cornerstone of Southern cuisine, and this recipe captures all the warmth and nostalgia of a home-cooked meal. This is a versatile dish that you can pair with cornbread, fried chicken, or a hearty Sunday roast.  

It’s also quite simple. With just a handful of pantry staples and easy-to-follow instructions, you’ll have a pot of greens that tastes like it’s been passed down through generations. This applies even if you’re new to cooking mustard greens. In fact, this can be your introduction to the art of Southern cooking.

Cooking these greens low and slow not only brings out their best flavor but also fills your kitchen with an aroma that’s impossible to resist.

6. Mustard Greens Salad

Ingredients 📃

• 1 bunch mustard greens (roughly chopped)

• 1 green apple (chopped)

• ½ cup fresh dill (chopped)

• 1 lemon

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tbsp Dijon mustard

• Salt and pepper to taste

Method 🧑‍🍳

1. Place the chopped mustard greens in a large bowl, squeeze half the lemon over the greens, and sprinkle with salt. Use your hand (with gloves on) to gently massage the greens for 1–2 minutes.

2. In a small bowl, whisk together the remaining lemon juice, a pinch of salt, olive oil, vinegar, maple syrup, mustard, and a pinch of pepper to make the dressing.

3. Add the apple and dill to the greens, then toss with the dressing. Serve right away. Enjoy!

Overview 🕵️

Who knew mustard greens could shine so brightly in a salad? Their natural peppery bite makes them the perfect base for this fresh dish. Tossed with your favorite dressing and toppings, these greens bring a bold, zesty twist to your table.  

This salad pairs beautifully with a variety of meals. Whether you’re serving it alongside a comforting bowl of tortilla soup or a rich, cheesy lasagna, it brings a fresh balance to the plate. Also, if you make too much, you can still enjoy it the next day if you keep it in the fridge in an air-tight container.

7. Steamed Mustard Greens With Balinese Sambal

Ingredients 📃

• 1 bunch mustard greens (12 oz), coarsely chopped

• 2 tbsp minced shallots

• 1 tbsp of minced fresh lemongrass, tender inner white part only

• ¼ tsp lime zest (finely grated)

• 1 tbsp fresh lime juice

• 1 tbsp coconut oil

• 1 tsp soy sauce

• 1 tbsp extra-virgin olive oil

• Salt to taste

Method 🧑‍🍳

1. In a large bowl, mix shallots, lemongrass, lime zest, lime juice, coconut oil, and soy sauce. Season with salt.

2. Place a large pot with a steamer over high heat. Add about an inch of water to the pot and bring to a boil. Place the greens in the steamer and steam until wilted and tender (about 3 minutes).

3. Transfer the greens to the bowl with all the other ingredients. Add the oil and toss to coat evenly. Season with salt.

4. Arrange the greens on a platter and serve.  

Overview 🕵️

This recipe for steamed mustard greens with Balinese sambal is a must-try if you’re ready to elevate your veggie game. The greens are steamed to tender perfection and then tossed with sambal matah (a fragrant, raw Balinese sauce bursting with zesty flavors).

This recipe is as versatile as it is delicious. The sambal matah pairs just as beautifully with chicken or fish, making it a sauce you’ll want to use again and again. Serve these greens as a light, flavorful side or as part of a larger spread.  

FAQ

What are mustard greens?

Mustard greens are leafy vegetables from the mustard plant, known for their peppery, slightly bitter flavor. They’re rich in vitamins A, C, and K, as well as antioxidants and fiber, and you can enjoy them sautéed, in salads, or as part of a more complex recipe, like this Tofu Bibimbap.

How do I prepare mustard greens for cooking?

Rinse the leaves under cold water to remove dirt and grit and remove tough stems if they’re too thick or fibrous. You can cook tender stems along with the leaves. Cut or chop the leaves according to instructions.

Do mustard greens need to be cooked?

You can enjoy mustard greens raw (like in this refreshing Mustard Greens Salad) or cooked. When raw, they have a sharper, spicier taste, making them a great addition to salads or wraps. Cooking mellows their flavor and tenderizes the texture.

How do I reduce the bitterness of mustard greens?

Any form of cooking, like sautéing, braising, or simmering, reduces the bitterness of mustard greens. Also, adding flavorful ingredients like garlic, onion, or broth can balance the bitterness. To complement the flavor, add acidic ingredients like vinegar or lemon juice or sweeteners like honey.

What dishes pair well with mustard greens?

Mustard greens pair well with Southern-style dishes like cornbread and fried chicken, but they also work wonderfully with ingredients such as rice, quinoa, polenta, pork, fish, tofu, and more. Check out my list of mustard greens recipes to learn more!