Peppery Mustard’s with Onions & Garlic

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking.


1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Serves 4.

Health Benefits per 100 Grams

Vitamin A 6324 IU 126%
Vitamin C 25.3 mg 42%
Vitamin E (Alpha Tocopherol) 1.2 mg
Vitamin K 300 mcg 374%
Thiamin 0.0 mg 3%
Riboflavin 0.1 mg 4%
Niacin 0.4 mg 2%
Vitamin B6 0.1 mg 5%
Folate 73.0 mcg 18%
Vitamin B12 0.0 mcg 0%
Pantothenic Acid 0.1 mg 1% Choline 0.3 mg
Betaine 0.2 mg
Calcium 74.0 mg 7%
Iron 0.7 mg 4%
Magnesium 15.0 mg 4%
Phosphorus 41.0 mg 4%
Potassium 202 mg 6%
Sodium 16.0 mg 1%
Zinc 0.1 mg 1%
Copper 0.1 mg 4%
Manganese 0.3 mg 14%
Selenium 0.6 mcg 1%

Mustard greens are recognized as an excellent tonic. They are valued for anemia, constipation, rheumatism, arthiritis, acidiosis, kidney & bladder ailments & bronchitis. They are also good for pregnant and nursing mothers as they are useful in ridding the system of posionous substances.

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