This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Curried Mustard Greens with Kidney Beans
Asian-Inspired Mustard Greens
Chef John's Beans and Greens
Collard Greens and Beans
Greens with Cannellini Beans and Pancetta
more »
Top Related Articles
Fried Green Tomatoes
Perfect Fried Chicken
Dinner in an Instant
7 Top-Rated Grilled Shrimp Recipes
Five Takeout Classics Made Healthy
7 Reasons to Buy a "Fast Cooker"
Broccoli Tips
Vegetarian Cuisine
Asparagus Tips
Best Barbeque Side Dishes
Related Collections
200 Calories or Less per Serving - Vegetarian
300 Calories or Less per Serving - Vegetarian
30-Minute Meatless Mains
Canned Beans and Peas
Vegan Main Dish Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Mustard Greens 'n Beans

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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced, or to taste
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
3/4 teaspoon dry mustard powder
1/2 teaspoon crushed red pepper flakes
1 pound mustard greens, washed and chopped
1 (15 ounce) can cannellini (white kidney) beans, drained
salt and ground black pepper to taste

Directions

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.
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.
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).