Mustard Greens 'n Beans

Mustard Greens 'n Beans

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Fishnets

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (14)

Rate This Recipe


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/



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

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Amount Per Serving (6 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Beans and Greens


next recipe:

Asian-Inspired Mustard Greens