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Asian-Inspired Mustard Greens

Asian-Inspired Mustard Greens

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
trepto

trepto

I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  2. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  3. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RouxZQ
7

RouxZQ

11/16/2011

I accidentally bought Mustard Greens instead of Kale (I thought they looked rather light in color). I've never had M.G. They are a bit spicy raw, so I hunted for a recipe to cook them with the hopes that they would taste good. This recipe caught my eye. Simple and surprisingly delicious. I mixed in a little Aji Nori Furikake (seasoned green seaweed and sesame seeds). I will mix this with rice and have for dinner tomorrow. I did not have Sake, so I used a little White Wine Vinegar.

CRAZY4SUSHI
6

CRAZY4SUSHI

1/30/2012

The spiciness of raw mustard greens reminds me of wasabi, so I thought this would be intresting to try with the Asian twist. The spiciness mellows to almost nothing. The greens got to bitter for me. I love kale and thought this would be a nice change. I still like kale better and maybe will try this recipe with kale. I paired it with some edamame rice for a nice meatless meal.

Lagarta58
2

Lagarta58

5/17/2012

Our supermarket didn't have mustard greens, so I made this with collards, instead. Fantastic!

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