Braised Mustard Greens with Garlic & Ginger

Complement the slightly spicy flavor of mustard greens with garlic and ginger in this simple sauté.

Prep Time:  10 minutes
Cook Time: 20 minutes
Yield: 4 Servings


  • 2 tsp extra virgin olive oil
  • 4 tsp minced garlic
  • 4 tsp minced ginger
  • 2 lbs Asian mustard greens
  • 1 cup vegetable broth
  • 3/4 tsp kosher salt
  • 1 tsp rice wine vinegar
  • ¼ cup sliced scallions
  • 2 TB toasted sesame seeds


Wash greens and separate stems and leafy parts of greens. Slice greens thinly into ribbons. Dice stems. Heat olive oil over low heat in a large non-stick sauté pan or wok. Add garlic and ginger and cook for 1-2 minutes to infuse oil with flavor. Toss in diced stems and broth, cover and cook for 5 minutes or until slightly softened. Toss in leaves, cover and cook an additional 5-8 minutes or until bright green. Stir in salt, vinegar, and scallions. 

Serve garnished with sesame seeds.