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Mustard Greens 'n Beans

Rated as 4.24 out of 5 Stars

"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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Ingredients

30 m servings 136 cals
Original recipe yields 6 servings

Directions

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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.

Footnotes

  • 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).
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 136 calories; 5.1 g fat; 18.2 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 166 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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...

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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...

Great taste. I used this recipe with a mix of turnip and mustard greens and the flavor was fantastic!

How could I NOT try a recipe from a gal whose nickname is "fishnets." Actually it was quite good. The previous recipe I had didn't use the vinegar, sugar and dry mustard, which livend it up.

I had never eaten mustard greens before, so I made this recipe to give them a try. I liked the greens, but I wish there were more of the added seasonings for a stronger flavor. I'll double the s...

These were great. I sautéed 6 slices of good smokey bacon in the olive oil and then proceeded with the rest of the recipe. I also doubled the liquid as we like our greens in a little broth. I ...

Ok, I would have given this a 4 1/2 but ...obviously I couldn't. This was my absolute FIRST time eating much less MAKING mustard green. Never had em, never ate em. I had TONS growing in the g...

So good. I doubled the garlic and did a full teaspoon of mustard and a full teaspoon of red pepper flakes (we like a little heat). Forgot to add salt or pepper, still loved it.