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Sauteed Mustard Greens for Chicken Adobo

This recipe is courtesy of Romy Dorotan of Cendrillon.

  • Servings: 6


  • 2 tablespoons canola oil
  • 2 garlic cloves, crushed and peeled
  • 2 bunches mustard greens, rinsed, trimmed, and cut crosswise into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 teaspoon fish sauce


  1. Heat a wok over medium-high heat until very hot; add canola oil, and swirl to coat. Add garlic, and cook, stirring, until just golden. Add mustard greens; stir-fry until tender. Season with salt and pepper. Drizzle with fish sauce; toss to combine. Serve immediately.

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