Savory, spicy mustard greens cook up with tender white beans and seasonings like vinegar, mustard, and crushed red pepper for a hearty side dish or vegetarian main dish that's different but quick.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
136 Calories
Recipe Instructions
Step 1
In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
Step 2
In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
Step 3
Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
Ingredients
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
1 onion, chopped
2 tablespoons olive oil
½ teaspoon crushed red pepper flakes
salt and ground black pepper to taste
2 cloves garlic, minced, or to taste
1 (15 ounce) can cannellini (white kidney) beans, drained
