Include in Print View:

Braised Mustard Greens with White Beans and Cider-Dijon Finish

Servings: 4
Ingredients
  • 2 lb mustard greens, washed, stems removed, leaves chopped
  • 1 can cannellini beans, great northern beans, or navy beans, drained and rinsed
  • 2 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • Pinch red pepper flakes, optional
  • 1/2 cup chicken stock, vegetable stock, or water
  • 1 tbsp cider vinegar
  • 1 tsp Dijon-style mustard
  • 1/2 tsp honey or maple syrup
  • Salt and black pepper, to taste
  • Optional: squeeze of lemon at the end
Instructions
  1. 1
    Prep the greens - Wash well, remove tough stems, and chop the leaves into rough ribbons.
  2. 2
    Start the flavor base - In a large skillet or Dutch oven, warm olive oil or butter over medium heat. Add garlic, smoked paprika, and optional red pepper flakes. Cook for 30–60 seconds.
  3. 3
    Wilt the greens - Add the mustard greens by handfuls, stirring as they wilt down.
  4. 4
    Braise - Add stock or water, a pinch of salt, and black pepper. Cover and simmer for 10–15 minutes, until tender. Young mustard greens may need less time; mature greens may need closer to 20 minutes.
  5. 5
    Add beans - Stir in the drained beans and cook uncovered for another 3–5 minutes, until warmed through and some liquid has reduced.
  6. 6
    Finish mustard-forward - In a small bowl, mix cider vinegar, Dijon-style mustard, and honey/maple. Stir this into the greens right at the end.
  7. 7
    Taste and adjust - Add more salt, pepper, vinegar, or lemon as needed.
Read it online: https://wayfarerspantry.com/thepantry/recipe/braised-mustard-greens-with-white-beans-and-cider-dijon-finish/