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Asian-Inspired Mustard Greens

Asian-Inspired Mustard Greens

Name: Asian-Inspired Mustard Greens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame seeds; 1 teaspoon Asian (toasted) sesame oil; 6 cups washed and chopped mustard greens; ¼ cup water; 1 teaspoon minced garlic, or to taste; 1 tablespoon soy sauce; 2 teaspoons Japanese rice wine (mirin) vinegar; 1 teaspoon sake; 1 teaspoon white sugar

Rating: 4.22 stars

32 Ratings
27 Reviews
6 Photos

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.

By trepto

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 tablespoon sesame seeds (Optional)
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake (Optional)
1 teaspoon white sugar

Directions

Step 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.

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Step 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.
Step 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.

Tips

Cook's Note

Mirin vinegar is mild. Another mild vinegar (apple cider vinegar is great) can be substituted, but may slightly affect the flavor. Sake is rice wine. There are cooking varieties, but table sake works just as well in this. Sherry is a common substitute, but any not-too-grapey white to blush wine will work as well in this. If desired, minced ginger and/or red pepper flakes can be added with the garlic. I don't care for ginger, but I'm assured it's delicious in this.

Nutrition Facts

Per Serving:

54 calories; protein 3g 6% DV; carbohydrates 6.3g 2% DV; fat 2.5g 4% DV; cholesterol 0mg; sodium 247.3mg 10% DV. Full Nutrition

Reviews (27)

Most helpful positive review

RouxZQ

11/17/2011

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. Read More

Helpful

(13)

Most helpful critical review

CRAZY4SUSHI

01/31/2012

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. Read More

Helpful

(11)

32 Ratings

5 star values: 15
4 star values: 12
3 star values: 3
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

RouxZQ

11/16/2011

Helpful

(13)

CRAZY4SUSHI

01/30/2012

Helpful

(11)

thecaitycat

02/17/2013

I'm trying to expand my "like" list of vegetables beyond spinach pickles and green beans. This was a success! If you need more kick add more garlic - I added an extra teaspoon. I will use this recipe again with mustard greens but I think it would also be great with kale collards and other greens. Yum! Read More

Helpful

(5)

janet

12/05/2013

Mirin isn't vinegar but sweetened rice wine. We just had standard rice vinegar in the pantry and used that. Tasted fine: one of the two vegetable non-enthusiasts in the household had seconds. I'll probably try ginger next time around. If you post any more recipes trepto I'd like to know.:) Read More

Helpful

(4)

HoosierGLC

01/28/2015

I was searching for a new recipe for greens and we loved this and our company did too. There were no leftovers. The only thing I did differently is after I washed and chopped the greens I put them in a large bowl; then I donned a pair of disposable gloves (to prevent my hands from turning green) and massaged the greens for 1-5 minutes and then rinsed them. I feel this helped make the greens less bitter. This is one of my favorite recipes now! Read More

Helpful

(3)

DE Jen

10/02/2011

Delicious! Read More

Helpful

(3)

EllenDeller

10/13/2013

The very best recipe for greens I've ever tried. I made black mustard greens from our farmer's market as a side dish tonight with a shrimp fried rice main. This recipe is wonderful. I would note though that Mirin is sweetened rice wine not rice wine vinegar. I did use it (rather than rice vinegar) and we liked the mellow smoothness it added. Using regular rice wine vinegar would result is something more tart. Read More

Helpful

(3)

Carolyn Ambrose

05/17/2012

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

Helpful

(3)

Rani Ness

03/16/2016

Wow! So tasty! Easy! Quick! Fabulous. I ATE THE WHOLE FIRST BATCH ALL BY MYSELF IN ONE SITTING... even though I kept trying to convince myself to save half for later (and even though it was a little bitter BECAUSE I had chopped the greens too coarsely..... blush... THE SECOND TIME I CHOPPED THE GREENS INTO THINNER STRIPS and shared it with my family. That time I served it with Korean Beef Bowl instead of by itself. WE FINISHED THIS DISH EVEN THOUGH WE DIDN'T FINISH THE BEEF!!! When combined with Korean Beef Bowl it's very quick easy and one of our TOP TEN FAVORITE MEALS.... But?with mustard greens? go figure! Thanks so much for sharing Trepto! Read More

Helpful

(2)

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Nutritional Information

Asian-Inspired Mustard Greens

Servings Per Recipe: 4
Calories: 54.2

% Daily Value *

protein: 6 %

carbohydrates: 2 %

dietary fiber: 12 %

sugars:

fat: 4 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 89 %

niacin equivalents: 8 %

vitamin b6: 12 %

vitamin c: 98 %

folate: 40 %

calcium: 11 %

iron: 9 %

magnesium: 13 %

potassium: 9 %

sodium: 10 %

thiamin: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.