Simple Southern Mustard Greens sautéed with onions, garlic, broth, sesame oil, salt & pepper — bold, quick, comforting.
Funny thing… I didn’t grow up loving mustard greens. I mean, I liked them, but I liked them the same way I like those old church hymns—comforting, a little nostalgic, but maybe not what I’d choose first at a buffet.
Then, a couple years ago, I went down South to visit my aunt in South Carolina. She lives in one of those small towns where the Piggly Wiggly is basically the unofficial town hall and you can’t run in for milk without bumping into three people you went to high school with. She made a pot of Southern Mustard Greens one night—just a quick sauté with onions and garlic—and I swear something inside me flipped a little. It was the smell first (it always is, right?). That warm oniony thing mixing with that peppery, almost cheeky scent from the greens. I guess food can smack you right in the memories when you’re not expecting it.
Anyway, I remember standing in her kitchen, leaning against the counter, sipping cheap sweet tea from a cup that definitely should’ve been thrown out ten years ago, watching her toss greens like she’d been doing it since the day she was born. And she probably had. No measuring spoons. No fancy olive oil speech. Just a “toss that in there, honey,” which I should’ve written down but didn’t. I kinda regret that, but that’s life.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I came home, I tried to recreate the taste, and close enough counts. My version has a drizzle of sesame oil at the end because I was feeling rebellious, and honestly, I kinda like it better that way. Not traditional, but traditional is flexible, I think. Ever feel that too?
Making Southern Mustard Greens now always feels like I’m borrowing someone else’s memory—my aunt’s, my grandma’s, whoever came before. But I’ve also made it my own. I like that gray area—where food is half real recipe, half emotional guesswork.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Southern Mustard Greens Recipe?
So, here’s the deal: these mustard greens are bold. Like, “hello, I’m here” bold. But they’re not rude about it. They soften into something warm and kind when they meet a little broth, caramelized onions, and just a whisper of garlic. The flavor reminds me of sitting around, laughing at stories that may or may not be true.
They’re quick, too. You can cook them on a Tuesday when you’ve forgotten to thaw anything (oops) or on a lazy Sunday afternoon when time doesn’t matter. The whole dish tastes—how do I say this—like someone has been loving on it for hours, even though it only takes about 25 minutes. Maybe that’s the real Southern magic.
They work with fancy roasted chicken or just a box of cornbread mix. No judgment either way. Honestly, these greens just want to help whatever’s on your plate feel like its best self.
Ingredient Notes:
I’m laughing a little because mustard greens get a reputation for being the complicated, moody cousin at Thanksgiving. And sure, they’re peppery. But once you introduce them to garlic and onions… they chill out.
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Mustard Greens — Torn into large pieces. That imperfect shape makes them look rustic, like you meant to do it that way.
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Onion — Gives the greens a kind of sweetness that feels like home.
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Garlic — Sometimes I throw in an extra clove because I just… like garlic. Don’t tell anyone.
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Olive Oil — Not fancy; just warm.
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Broth — Chicken broth feels traditional, but veggie broth is great too.
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Sesame Oil — Okay, yes, it’s a little unexpected here. But it adds this soft, toasty note that just works.
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Salt + Pepper — Taste as you go; every bunch of greens has its own quirks.
See? Nothing intimidating here. Just ingredients that like each other.
How To Make Southern Mustard Greens?
Before we start, I just wanna say—you don’t need to overthink this. Southern greens aren’t delicate soufflés. They’re sturdy, patient, forgiving. If something doesn’t go perfectly, no one will know but you. And maybe your cat.
Step 1. Sauté the onions
Heat your olive oil over medium. Add the sliced onions and let them cook until they get soft and golden. Don’t rush—this step kinda sets the emotional tone. Stir every so often so they don’t stick and misbehave.
Step 2. Add the garlic
Once the onions smell sweet, toss in the garlic. Wait for that big scent hit—like, “oh wow” level—and then move on. Garlic burns fast, so you don’t need long here.
Step 3. Add the mustard greens
This part always feels silly—the greens start out enormous, like they’re trying to escape the pan. Then, boom, three minutes later, they’ve shrunk down to a surprisingly manageable pile. Pour in the broth so everything wilts nicely. Stir gently. You’ll see the leaves soften and turn a deeper green.
Step 4. Finish + serve
Turn off the heat. Drizzle in the sesame oil—just enough to be mysterious—and season with salt and pepper. Taste. If it needs more salt, sure. If you think it needs a drop more oil, go for it. You’re the boss.
Serve warm… ideally with something comforting nearby, like cornbread or mashed potatoes, depending on the day.
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers—and I weirdly hope you do—store them in an airtight container. I usually keep mine in the fridge for 2–3 days, though sometimes I forget they’re there (don’t pretend you don’t do this too) and they’re still fine on day four. They taste even better the next day, like they’ve had time to settle into themselves.
You can freeze them too, which is great if you’ve got a bunch of greens from the farmers market that felt like a good idea at the time. Just tuck them into a freezer bag and keep for a month or two. Not forever; they have feelings.
Variations and Substitutions:
There’s no one-way street to Southern Mustard Greens. Like people, they have phases.
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Swap chicken broth for veggie broth if that’s what you have.
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Add red pepper flakes (I always do—maybe too much, I don’t know).
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Mix in kale or collards for deeper flavor.
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Throw in bacon or ham hock if you’re feeling extra Southern-grandma-ish.
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Use butter instead of olive oil when you want richer, slower flavor.
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Skip the sesame oil… or don’t.
This whole recipe is a little “choose your own adventure.” You’re not going to mess it up.
What to Serve with Southern Mustard Greens?
Mustard greens honestly go with just about anything. Like that friend who’s comfortable at both the fancy dinner and the backyard cookout.
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Fried chicken (obviously)
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Cornbread
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Black-eyed peas
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Smoked turkey
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Mashed potatoes
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Grilled fish
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Rice — plain, fancy, doesn’t matter
As long as it’s warm, mustard greens are happy.
Frequently Asked Questions:
Can I use bagged greens?
Yep. In fact, sometimes it’s nice to skip the washing and just live your life.
Are mustard greens spicy?
Not spicy-hot… just peppery, like they’ve got opinions.
Can I add meat?
Oh yes. Bacon, smoked turkey… whatever Southern soul tells you.
Okay, if you try these Southern Mustard Greens, seriously let me know what you think. Did you add bacon? Did you add something weird-but-good, like ginger? (Honestly… might be good?)
Either way, I love hearing kitchen stories—messy ones especially.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southern Mustard Greens
Ingredients
- 1/2 cup thinly sliced onions
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1 pound mustard greens washed, large stems removed, leaves torn into large pieces
- 2 –3 tablespoons chicken broth or vegetable broth
- 1/4 teaspoon dark sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Sauté the onions
- Heat the olive oil in a large sauté pan over medium heat. Add the sliced onions and cook until they begin to caramelize and develop light browning, approximately 10 minutes. Stir periodically to ensure even cooking and prevent scorching.
Incorporate the garlic
- Add the minced garlic to the onions and cook for approximately 1 additional minute, or until the garlic becomes fragrant.
Add the mustard greens
- Place the torn mustard greens into the pan. Add the chicken broth or vegetable broth. Continue cooking until the greens are just wilted and tender, stirring occasionally to ensure even distribution and moisture.
Finish and season
- Remove the pan from the heat. Drizzle the dark sesame oil over the greens and gently toss to combine. Season with salt and pepper to taste. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
