Mustard Greens N Beans Recipes

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MUSTARD GREENS 'N BEANS



Mustard Greens 'n Beans image

Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.

Provided by Fishnets

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced, or to taste
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
¾ teaspoon dry mustard powder
½ teaspoon crushed red pepper flakes
1 pound mustard greens, washed and chopped
1 (15 ounce) can cannellini (white kidney) beans, drained
salt and ground black pepper to taste

Steps:

  • 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.
  • 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.
  • Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 18.2 g, Fat 5.1 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Sugar 2.3 g

SIMPLE SAUTEED MUSTARD GREENS



Simple Sauteed Mustard Greens image

Provided by Sunny Anderson

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

Steps:

  • In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
  • Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
  • Stir in the ground mustard. Serve warm.

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT



Green Beans With Mustard Seeds, Cashews and Coconut image

This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup unsweetened coconut flakes or chips
2 1/2 tablespoons coconut oil
2 garlic cloves, finely chopped
2 (1/4-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed
3/4 teaspoon kosher salt, or to taste
1/3 cup chopped roasted cashews (salted or unsalted, to taste)
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
  • Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
  • Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
  • Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams

GREENS AND BEANS



Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

  • Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  • Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

MUSTARD GREEN BEANS



Mustard Green Beans image

Looking for an easy way to dress up veggies in a twinkling? My mother came up with this mouthwatering, family-favorite recipe that we still celebrate at holiday get-together meals. -Mary Graham, Barneveld, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 8

3 pounds fresh green beans
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup cider vinegar
2 tablespoons water
1-1/2 teaspoons prepared mustard
Dash salt
1 tablespoon butter

Steps:

  • Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

15 MINUTE MUSTARD GREEN BEANS



15 Minute Mustard Green Beans image

Provided by Tracy

Categories     Side Dish

Time 15m

Number Of Ingredients 8

1 lb green beans (fresh, cleaned)
3 cloves garlic, minced
2 tablespoons salted butter
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1/4 - 1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup stock (vegetable, chicken, or beef)

Steps:

  • Melt butter in a large sauté pan or cast iron skillet over medium heat.
  • Sauté garlic in butter for 60-90 seconds - be sure it doesn't burn!
  • Add cleaned fresh green beans to the pan and with tongs coat the beans with the butter and garlic.
  • Add mustard, salt, and onion powder and with tongs coat green beans well. Then add vinegar and let cook for 3-4 minutes.
  • Add stock and then cover pan with lid and let cook for 4-5 minutes.
  • Remove lid, stir beans, and serve!

Nutrition Facts : Calories 101 kcal, Carbohydrate 10 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 739 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

This green bean side dish will please kids of any age.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/4 pounds green beans, trimmed and cut into 1-inch pieces
1/4 teaspoon salt, plus more for cooking water
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons apple-cider vinegar
2 1/2 teaspoons extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels.
  • Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound fresh green beans, trimmed
1 teaspoon cider vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt

Steps:

  • Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.

Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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