Best 4 Wilted Mustard Greens Recipes

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**Wilted Mustard Greens: A Southern Delicacy with a Twist**

Dive into the realm of Southern cuisine with our irresistible Wilted Mustard Greens recipe, a delightful and versatile dish that will tantalize your taste buds. Prepared with fresh mustard greens, crispy bacon, and a hint of tangy vinegar, this classic side dish is sure to become a staple in your culinary repertoire. For those seeking a vegetarian alternative, we also offer a meatless version that delivers the same burst of flavors without compromising on satisfaction. Discover the secrets behind this beloved Southern delicacy and elevate your next meal with a side of Wilted Mustard Greens.

Let's cook with our recipes!

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE



Wilted Autumn Greens with Honey Mustard Vinaigrette image

Provided by Anne Stiles Quatrano

Categories     Salad     Leafy Green     Mustard     Side     Bake     Dinner     Salad Dressing     Butternut Squash     Fall     Winter     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn
For the Vinaigrette
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons local honey
1/4 cup Champagne vinegar
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper
1/3 cup canola oil

Steps:

  • Preheat the oven to 400°F.
  • Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
  • Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
  • Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
  • Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
  • To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
  • Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.

Provided by mary winecoff

Categories     Greens

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

4 lbs mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
  • Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.

WILTED MUSTARD GREENS SALAD WITH BACON



Wilted Mustard Greens Salad with Bacon image

Categories     Salad     Quick & Easy     Bacon     Summer     Mustard Greens     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 pound mustard greens, stems and center ribs cut out and discarded and the leaves cut crosswise into 1/2-inch-wide strips
3 tablespoons olive oil
1 1/2 teaspoons mustard seeds
1 small onion, chopped fine
1 1/2 tablespoons balsamic vinegar
2 slices of bacon, cooked until crisp and crumbled

Steps:

  • Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

Categories     Garlic     Leafy Green     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Low/No Sugar     Winter     Family Reunion     Mustard Greens     Boil     Gourmet

Yield Makes 12 servings

Number Of Ingredients 5

4 lb mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Steps:

  • Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
  • Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.

Tips:

  • Choose the right mustard greens. Look for young, tender greens with dark, vibrant leaves. Avoid any greens that are wilted or have yellow or brown spots.
  • Wash the mustard greens thoroughly. Rinse the greens in cold water several times to remove any dirt or grit.
  • Remove the tough stems. Cut off the tough stems from the bottom of the mustard greens. You can also remove the center rib from each leaf, if desired.
  • Cook the mustard greens quickly. Overcooking will make the greens tough and bitter. Sauté them for just a few minutes, or until they are wilted and tender.
  • Season the mustard greens to taste. Add salt, pepper, garlic, and other seasonings to taste. You can also add a splash of vinegar or lemon juice for a bit of acidity.
  • Serve the mustard greens immediately. Wilted mustard greens are best served immediately, while they are still hot and tender.

Conclusion:

Wilted mustard greens are a delicious and nutritious side dish that can be enjoyed all year round. They are quick and easy to make, and they can be seasoned to taste to suit your own preferences. So next time you're looking for a healthy and flavorful side dish, give wilted mustard greens a try!

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