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Sautéed Mustard Greens with Olives


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Tips for Preparing Mustard Greens (excerpted from

For basic mustard green preparation, wash the leaves and fold in half with the top of the green folded inward. Cut along the stem and remove. Or, if you plan to cook the greens for a long time, such as when using them in soup, you can keep the leaves intact with their center stem. (These greens are young and may not require cutting out the center rib.)

The easiest way to clean the leaves is the same way you would clean spinach: place the mustard greens in a large bowl of tepid water and swish them around with your hands. This will allow any sand or dirt to become dislodged. Remove the greens from the water, empty the bowl, refill with clean water and repeat this process until no sand or dirt remains in the water (usually two or three times will do the trick).

A Few Quick Serving Ideas:
Young mustard greens make great additions to salads.

Serve sautéed mustard greens with walnuts and lemon juice.

Adding chopped mustard greens to a pasta salad gives it a little kick. One of our favorite combinations is chopped tomatoes, pine nuts, goat cheese, pasta and mustard greens tossed with a little olive oil.

For a simple meal with a southern flair, serve cooked mustard greens with beans and rice.

Sauté mustard greens, sweet potatoes and tempeh and serve alongside your favorite grain.


1 bunch greens, stems and ribs removed
2 to 4 Tbls olive oil
¼ onion chopped
1 clove garlic (optional)
1/3 cup Kalamata olives, coarsely chopped
1 lemon, quartered or 3 tsp lemon juice


Immerse greens in boiling water and simmer for 5 minutes, until tender. Drain and press out extra moisture, then set aside. Sauté garlic and/ or onion until soft and caramelized. Add greens and olives. Toss until all is well mixed. Serve with lemon wedges.


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