Food & Cooking Recipes Quick & Easy Recipes Simmered Mustard Greens 4.5 (10) 1 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 March 6, 2018 Print Rate It Share Share Tweet Pin Email Ingredients 2 tablespoons olive oil 1 small yellow onion, chopped (1 cup) 1 teaspoon coarse salt ⅛ teaspoon red-pepper flakes 2 pounds mustard greens, thick stems trimmed, leaves washed and cut into 2-inch pieces ½ cup chicken broth Directions Heat oil in a large pot or Dutch oven over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions become soft and golden in places, about 5 minutes. Add red-pepper flakes to pot along with half the mustard greens and cook, stirring, to wilt greens. Add remaining mustard greens and continue cooking until all greens are wilted, about 5 minutes total. Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are tender, about 20 minutes. Rate it Print