Mustard Greens and Peas


The classic Southern side dish of tender mustard greens is updated with a burst of bright green peas.


  • 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)


  1. 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.

  2. 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.

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