Recipe by Fishnets
"Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic, minced, or to taste
distilled white vinegar
dry mustard powder
crushed red pepper flakes
mustard greens, washed and chopped
1 (15 ounce) can
cannellini (white kidney) beans, drained
salt and ground black pepper to taste
Delicious as is or withe the addition of chicken, fish or even peppered bacon. I usually make this in a similar manner with a swig of white wine instead of viengar and add a protein, pasta and aditional olive oil with or without cheese (shreds of parm are my favorite) as a meal. Crusty bread is great for dipping/
I liked the flavor of the sauce and the beans. The greens were a bit bitter for me but that is I think personal preference. I had thought I grabbed a can of white beans at the market, but I grabbed pink.. so I used those. I might make this again, but with spinach which for me is a milder flavor. Updated - I had some leftovers of this for dinner tonight and the bitterness has toned down considerably. If you are new to greens, like me, I'd recommend making these a day before you plan to eat them.. it really improved it!
if your greens are bitter.....just add a dash of nutmeg...
Great taste. I used this recipe with a mix of turnip and mustard greens and the flavor was fantastic!
So good. I doubled the garlic and did a full teaspoon of mustard and a full teaspoon of red pepper flakes (we like a little heat). Forgot to add salt or pepper, still loved it.
I had never eaten mustard greens before, so I made this recipe to give them a try. I liked the greens, but I wish there were more of the added seasonings for a stronger flavor. I'll double the seasonings next time I try this recipe - but I will definitely make it again!
How could I NOT try a recipe from a gal whose nickname is "fishnets."
Actually it was quite good. The previous recipe I had didn't use the vinegar, sugar and dry mustard, which livend it up.
Ok, I would have given this a 4 1/2 but ...obviously I couldn't. This was my absolute FIRST time eating much less MAKING mustard green. Never had em, never ate em. I had TONS growing in the garden(tried something new) I really liked this. Didn't have nutmeg so I was nervous about the bitterness, but it wasn't at all. Did it exactly as directed except 2 things- used apple cider vinegar and I used double the amount of garlic SCAPES rather than cloves...its what I had. DELISH. Other reviewers say that its better the next day- can't wait to try!
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Greens 'n Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a rustic Italian-style beans and greens recipe with escarole.
Tasty beans and greens with escarole, pancetta, and a bread crumb topping.
See how to make an intensely flavorful potato salad with spicy mustard greens.