Vegetarian Mustard Greens
Healthy, wholesome, and packed with fantastic flavor, this Vegetarian Mustard Greens recipe is a great meat-free alternative to our Ultimate Southern Style Mustard Greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 to 6 1x
- Category: Southern Cooking
- Method: Stewing
- Cuisine: Southern
Ingredients
Units
Scale
- 1 to 1.5 pounds mustard greens (pre-washed/trimmed greens are often sold in 1-pound bags)
- 4 cups vegetable stock
- Salt and pepper, to taste
- 1/2 teaspoon to 1 teaspoon crushed red pepper flakes
- 1 or 2 garlic cloves, smashed
- 1 to 1.5 teaspoons smoked paprika (or to taste)
- 1 tablespoon olive oil (or your preferred cooking oil)
- 1 medium-sized sweet onion, diced (such as Vidalia)
- 1.5 to 3 tablespoons apple cider vinegar, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 2 tablespoons butter
- Handful of chopped smoked almonds, to finish
Instructions
- In a large lidded pot set over medium-high heat, add the greens and stock. Stir and toss as they begin to cook and wilt down. Once they’ve all been moistened and are wilting, leave the greens to cook and simmer in the stock, partially covered (the lid should not be fully closed) for about 10 to 15 minutes. Much of the stock will have evaporated by that point.
- Transfer the greens to a bowl for the time being, as set aside.
- Carefully wipe out the pan and reduce the heat a little. Add 2 to 3 more teaspoons of oil. Add the onion and cook for a couple of minutes until tender. Add the smashed garlic and chili flakes and cook for another couple of minutes. Add the greens back into the pot, along with the vinegar and sugar (both to taste), and finally, the butter. Stir everything and allow the greens to simmer along with the seasonings and to pick up their flavors; about 5 minutes.
- Serve the buttery hot greens topped with the chopped smoked almonds.