Braised Mustard Greens
Published Date: March 20, 2025
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients
1 large bunch or 2 small bunches mustard greens (about 1 pound total), trimmed and washed
1 tablespoon vegetable or grapeseed oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
2 cups vegetable or chicken stock (low-sodium preferred)
¼ cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce or liquid aminos (low-sodium option)
½ tablespoon hot sauce (e.g., Crystal)
Salt and freshly ground black pepper (to taste)
Instructions
Step 1: Prepare and Wash Mustard Greens
Trim: Remove tough stems from the base of the greens. Tear leaves into 1.5–2 inch pieces (stems may be retained and cut into ½-inch lengths for added texture; see Optional Tip).
Clean: Place torn leaves (and stems, if using) in a large bowl. Fill with lukewarm water, swish to dislodge grit, then drain. Repeat 2–3 times until water runs clear. Transfer to a colander and drain completely.
Optional Tip (Reader-Contributed): For fibrous stems, steam stems separately for 5 minutes (e.g., microwave with a splash of water) before combining with leaves to enhance tenderness.
Step 2: Sauté Aromatics and Combine Stock
Heat oil in a large pot or Dutch oven over medium-high heat. Add onions and sauté, stirring occasionally, until translucent (4–5 minutes).
Add minced garlic and cook for 30 seconds until fragrant (avoid burning).
Pour in stock and apple cider vinegar, stirring to integrate.
Step 3: Add Greens and Seasonings
Add greens in batches: Fill the pot with mustard greens gradually (¼ at a time), stirring to wilt and reduce volume before adding more. This prevents overcrowding and ensures even cooking.
Stir in maple syrup, Worcestershire sauce, hot sauce, and a pinch of salt/pepper. Toss with tongs to combine.
Step 4: Simmer Until Tender
- Cover the pot, reduce heat to low, and simmer for 1 hour. Check occasionally—greens should be tender yet retain a slight "bite."
Step 5: Final Seasoning Adjustment
- Taste and adjust salt, pepper, or hot sauce to balance flavors.
Reader Feedback & Variations
Reader Note: "Bitter is a valid taste. Mustard greens don’t need sweetening—their natural bitterness is a counterpoint to richer dishes. For added depth, substitute ½ lb bacon (cooked and drained) for oil, replacing ½ the stock with bacon drippings."
Reader Note: "Added 1/3 lb bacon and red pepper flakes. Next time, reduce maple syrup slightly—it can overpower the natural greens’ character."
Southern Twist: "Bacon drippings in every vegetable, slow-cooked all day—authentic southern flavor, though traditional methods vary by region."
Core Tip: The key is slow-simmering the greens to fully release their umami and reduce bitterness, resulting in a rich, comforting dish. Enjoy as a standalone side or paired with roasted proteins.
