Best Sauteed Mustard Greens With Pancetta Recipes

Simple Sauteed Mustard Greens image

Provided by Sunny Anderson

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

Steps:

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.

Sauteed Mustard Greens image

Yield Serves 6

Number Of Ingredients 2

2 tablespoons olive oil
2 large bunches mustard greens (about 2 pounds), washed well, spun dry, coarse stems discarded, and leaves cut into 3-inch pieces

Steps:

In a large heavy skillet heat oil over high heat until hot but not smoking and add greens. Turn greens with tongs until wilted. Sauté greens, turning occasionally, about 5 minutes, or until any liquid is evaporated, and season with salt.

Sauteed Mustard Greens with Garlic image

Yield Makes 6 servings

Number Of Ingredients 5

3 large garlic cloves, minced
1/2 teaspoon salt
1/4 cup olive oil
1 1/2 lb mustard greens (2 bunches), stems and center ribs discarded and leaves halved
1/2 cup water

Steps:

Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.

Sauteed Mustard Greens image

Provided by Anne Burrell

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 large bunch mustard greens, stems removed, cut into 2-inch pieces and washed, left wet
Kosher salt
2 to 3 tablespoons red wine vinegar

Steps:

Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.