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Sautéed Mustard Greens
Sautéed Mustard Greens is a modern British recipe (based on a medieval original) for an accompaniment of mustard greens fried in olive oil and butter with chilli flakes, pine needle vinegar and seasoning. The full recipe is presented here and I hope you enjoy this classic British version of: Sautéed Mustard Greens.
prep time
5 minutes
cook time
15 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
Whether you're cooking wild mustard greens or cultivated mustard greens, gently frying in olive oil and butter is the best way of cooking them. This mellows the flavours and yields the classic messe of greens (serving of greens).
Ingredients:
675g mustard greens (wild black mustard greens, field mustard greens, garlic mustard greens or cultivated mustard greens or any blend)
3 garlic cloves, peeled and thinly sliced
2 tbsp olive oil
2 tbsp butter
1/4 tsp chilli flakes
1/2 tsp sea salt
1/4 tsp finely-ground black pepper
1 tbsp
pine needle vinegar
Method:
Prepare the mustard greens. Trim off the thick bases of the stems then coarsely chop. Place in a colander and wash. Allow to drain (but do not dry completely).
Place a pan over medium heat. Once hot add the oil and butter. Heat until the butter is foaming then add the garlic and chilli flakes. Cook, stirring for 1 minute (take care the garlic does not brown or it will become bitter).
Add this point add a handful of the chopped mustard greens. Stir to combine and allow to start to wilt before adding the next handful. Continue in this manner until all the mustard greens have been added. Season with the salt and black pepper then cover the pan and cook, stirring occasionally, until the leaves have wilted and are tender (about 10 minutes).
Scatter over the vinegar, stir to combine and serve.
