Braised Mustard Greens with Spring Onions
Thomas J. Story
Yields Serves 8 (makes 8 cups) Total Time 1 hr 15 mins
AuthorTanya Holland

Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions. These onions resemble green onions, but the greens are thicker and the bulbs much larger; also, they have fairly sharp, bracing flavor that mellows when cooked. If you can't find them, use a triple amount of green onions (scallions) instead--it's equally good. The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.

How to Make It

Step 1
1

Rinse greens and drain. Set aside with water still clinging to leaves.

Step 2
2

Heat 1 1/2 tbsp. oil over medium heat in a large stockpot. Add garlic, onions, and chile flakes and cook, stirring often, until softened but not browned, about 5 minutes. Scoop half into a bowl and set aside.

Step 3
3

Add half of greens to pot and cook, covered, until wilted, then add second half. When greens are thoroughly wilted, sprinkle with salt and toss with tongs.

Step 4
4

Reduce heat and simmer greens, covered, until very tender, about 45 minutes, adding water occasionally if necessary to keep about 1/4 in. water in bottom of pot.

Step 5
5

Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).

Step 6
6

Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.

Ingredients

 4 pounds mustard greens (about 5 large bunches), large stems removed, greens coarsely chopped
 4 to 5 tbsp. extra-virgin olive oil, divided
 4 garlic cloves, minced
 8 spring onions or 24 green onions, chopped
 1/2 to 1 tsp. red chile flakes
 1 teaspoon kosher salt
 2 teaspoons cider vinegar

Directions

Step 1
1

Rinse greens and drain. Set aside with water still clinging to leaves.

Step 2
2

Heat 1 1/2 tbsp. oil over medium heat in a large stockpot. Add garlic, onions, and chile flakes and cook, stirring often, until softened but not browned, about 5 minutes. Scoop half into a bowl and set aside.

Step 3
3

Add half of greens to pot and cook, covered, until wilted, then add second half. When greens are thoroughly wilted, sprinkle with salt and toss with tongs.

Step 4
4

Reduce heat and simmer greens, covered, until very tender, about 45 minutes, adding water occasionally if necessary to keep about 1/4 in. water in bottom of pot.

Step 5
5

Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).

Step 6
6

Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.

Braised Mustard Greens with Spring Onions