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."


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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  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.


  • 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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  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 grab...

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 ...

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