Simple Mustard Greens


Mustard greens is the ideal healthy comfort food. I usually make an entire bunch and eat it all as a meal; it is filling and one of the most nutritious leafy greens.  This veggie has cancer fighting properties, vitamin C and E (fights free radicals), Vitamin  K (for bone and blood health), and is only 21 calories per cup! Which means my big ole’ bowl o’ greens is only around 100 calories.

It is also extremely scrumptious  as a side dish to your meal. It pairs well with pepper stuffed chicken, veggie risotto, even baked artic char. It is recipes like this that makes me so motivated to stick to a healthy and plant based lifestyle. Just knowing all the benefits I am getting and all the vital nutrients I’m consuming to prevent illness with each bite makes me want to always be aware of what I’m eating.  Lucky for me, this recipe is super simple and doesn’t take a lot of effort, so read on!


Simple Mustard Greens
Recipe Type: side dish
Cuisine: vegetarian
Author: Sarah @ The Balanced Babe
Prep time:
Cook time:
Total time:
Serves: 2
  • – 1 bag or bunch of mustard greens
  • – 1 white onion
  • – 1 shallot
  • – 3 cloves garlic
  • – 2 tbsp nutritional yeast
  • – 1 tbsp dulse flakes
  • – 1/2 tsp chilli powder
  • – 1 cup low sodium vegetable stock
  • – 1/2 cup water
  • – 1 tbsp olive oil
  • – 1/2 tsp oregano, basil, parsley
  • – salt and pepper to taste
  1. – Dice the onion, shallot and garlic cloves.
  2. – Spray a big soup pot with coconut oil, and sautee the onions and garlic until they become translucent.
  3. – Pour the vegetable stock and water into the soup bowl, leave heat on medium heat.
  4. – Loosely chop the mustard greens, and stir them into the pot.
  5. – As the mustard greens are cooking, stir in the rest of the seasonings (nutritional yeast, dulse flakes, chili powder, etc)
  6. – Simmer the greens for about 25 minutes until a majority of the liquid has evaporated.
  7. – Serve!



 You can also use this cooking technique with any leafy green you desire; collard greens, kale, dandelion, etc. I also recommend drinking the broth if there is any left over because nutrients from the vegetables will be infused in the liquid during the cooking process.

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