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Mustard Greens and Sweet-Onion Saute


Sharply flavored and nutritionally rich mustard greens are best served sauteed.

  • Prep:
  • 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


  1. 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.

  2. 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.

Cook's Notes

Mustard greens don't last long, so buy only what you plan to use within a few days.

Reviews Add a comment

  • marlowlu
    26 JUL, 2011
    I thought this was a great new alternative to how we usually make our greens (savory/tangy). I only had yellow onions so I added some honey and got really good results. We ate this with some potatoes, gardein "beef" tips and a dijon sauce.