Mustard Greens 'n Beans

Mustard Greens 'n Beans

Fishnets 0

"Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine."

Ingredients 30 m {{adjustedServings}} servings 136 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
  2. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
  3. Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
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  • Cook's Note
  • I like this better the next day. If using collards, I recommend making it a day in advance to reduce bitter taste.
  • Recipe can be made with any type of greens (collards, turnip, kale, beet). When using collard greens, increase water to 1/2 C and cooking time to 20 minutes (or until liquid has cooked off).
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Reviews 14

  1. 21 Ratings


I liked the flavor of the sauce and the beans. The greens were a bit bitter for me but that is I think personal preference. I had thought I grabbed a can of white beans at the market, but I grabbed pink.. so I used those. I might make this again, but with spinach which for me is a milder flavor. Updated - I had some leftovers of this for dinner tonight and the bitterness has toned down considerably. If you are new to greens, like me, I'd recommend making these a day before you plan to eat them.. it really improved it!


Delicious as is or withe the addition of chicken, fish or even peppered bacon. I usually make this in a similar manner with a swig of white wine instead of viengar and add a protein, pasta and aditional olive oil with or without cheese (shreds of parm are my favorite) as a meal. Crusty bread is great for dipping/

Nancy Kelley Harris

if your greens are bitter.....just add a dash of nutmeg...