Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Mustard Greens and Peas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The classic Southern side dish of tender mustard greens is updated with a burst of bright green peas. Ingredients ¼ cup unsalted butter 1 medium yellow onion (about 5 ounces), thinly sliced 2 garlic cloves, sliced 2 bunches mustard greens (about 2 pounds), trimmed and cut crosswise into 2-inch strips ½ cup homemade or low-sodium store-bought chicken stock Coarse salt and freshly ground pepper 10 ounces partially thawed frozen or fresh shelled peas (1 ¾ cups) Directions Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover, and cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes. Stir in peas. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.) Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately. Rate it Print