Recipe: Asian-Seasoned Mustard Greens

An Asian spin on a southern favorite

Asian-Seasoned Mustard Greens

Mustard greens are delicious and full of flavanols, carotenoids, fiber and calcium — providing a boatload of nutrition. Try this Asian version of the traditional Southern dish.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 Tbsp sesame seeds
1 tsp sesame oil
6 c. washed and chopped mustard greens
¼ cup water
1.5 tsp minced garlic
1 Tbsp low-sodium soy sauce
2 tsp rice wine vinegar
1 tsp white sugar
1/2 onion, finely chopped

Preparation

  1. Heat sesame seeds in large skillet over medium heat for about 2 minutes, stirring occasionally, until golden brown. Take out of pan and set aside.
  2. Place sesame oil in the hot skillet and heat until hot. Place mustard greens into the hot oil, stir, and pour in water.
  3. With a spatula, gently toss the greens until they are wilted (about 2 minutes).
  4. Mix in garlic, soy sauce, rice wine vinegar and sugar.
  5. 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.
  6. Remove greens with a slotted spoon, and continue to cook liquid until reduced to desired thickness; return greens to the skillet and toss.
  7. Sprinkle with toasted sesame seeds.

Nutrition information

Nutrition information (per serving)
Makes 4 servings.

Calories: 80
Total fat: 2.5g
Saturated fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 190mg
Total Carbohydrate: 10g
Fiber: 7g
Sugars: 1g
Protein: 6g

Advertising Policy

Recipe provided by Digestive Disease Health Team Dietitians

Advertising Policy
Advertising Policy