Vegetarian Mustard Greens
Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tbsp olive oil ($0.16)
- 1 yellow onion ($0.37)
- 2 cloves garlic ($0.16)
- 2 cups vegetable broth* ($0.26)
- 1 lb. fresh mustard greens, stemmed and cut ($2.99)
- 1/2 Tbsp smoked paprika ($0.15)
- 1/2 Tbsp sugar ($0.02)
- Freshly cracked pepper ($0.05)
- 1 pinch crushed red pepper (optional) ($0.05)
Instructions
- 1
If your mustard greens did not come pre-cut and with stems removed, run a sharp knife down the center of each leaf to remove the woody stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.
- 2
Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about 5 minutes). Add the vegetable broth and heat until steaming.
- 3
Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they're all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.
- 4
Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind.