Mustard Greens and Sweet-Onion Saute
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2008
- 1 tablespoon olive oil
- 1 sweet onion (such as Vidalia), halved and thinly sliced
- Coarse salt and ground pepper
- 1 1/2 pounds mustard greens (2 bunches), stems removed, sliced 1 inch crosswise
- 2 teaspoons cider vinegar
In a large skillet, heat oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is tender and golden, 6 to 8 minutes.
Add as many greens to skillet as will fit; season with salt and pepper. Cook until wilted, tossing and adding more greens as room becomes available, 2 to 3 minutes. Stir in vinegar; season with salt and pepper, and serve.