Vegetarian Mustard Greens
Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor.
Servings: 6
Calories: 60.73kcal
Ingredients
- 1 Tbsp olive oil $0.16
- 1 yellow onion $0.37
- 2 cloves garlic $0.16
- 2 cups vegetable broth* $0.26
- 1 lb. fresh mustard greens, stemmed and cut $2.99
- 1/2 Tbsp smoked paprika $0.15
- 1/2 Tbsp sugar $0.02
- Freshly cracked pepper $0.05
- 1 pinch crushed red pepper (optional) $0.05
Instructions
- If your mustard greens did not come pre-cut and with stems removed, run a sharp knife down the center of each leaf to remove the woody stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.
- Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about 5 minutes). Add the vegetable broth and heat until steaming.
- Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they're all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.
- Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind.
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Notes
*I use Better Than Bouillon brand soup base to make my broth
Nutrition
Serving: 1Serving | Calories: 60.73kcal | Carbohydrates: 8.6g | Protein: 2.38g | Fat: 2.73g | Sodium: 311.73mg | Fiber: 2.22g