Mustard Greens 'n Beans

Mustard Greens 'n Beans

14
Fishnets 0

"Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine."
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Ingredients

30 m servings 136 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
  2. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
  3. Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

Footnotes

  • Cook's Note
  • I like this better the next day. If using collards, I recommend making it a day in advance to reduce bitter taste.
  • Recipe can be made with any type of greens (collards, turnip, kale, beet). When using collard greens, increase water to 1/2 C and cooking time to 20 minutes (or until liquid has cooked off).

Reviews

14
  1. 21 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 grab...

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 grab...

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 ...

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 s...

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.

These were great. I sautéed 6 slices of good smokey bacon in the olive oil and then proceeded with the rest of the recipe. I also doubled the liquid as we like our greens in a little broth. I ...

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 g...