The inspiration for this vegetarian (also vegan) dish came from a recipe I stumbled upon for Sautéed Chicory and Cannellini Beans. However, since there was no chicory at the market but plenty of curly mustard greens, this recipe is the delicious result.
For those folks who haven’t tried curly mustard greens, they are spicy and peppery when eaten raw. We sometimes had them when I was growing up in the south (usually boiled to death with some pork as flavoring), but as a child I always thought they were bitter. As an adult, I find them to be delicious cooked in the Italian style of this recipe.
Serve as a side dish or as an appetizer on crusty grilled bread which has been rubbed with a cut garlic clove and brushed with olive oil.
Sautéed Curly Mustard Greens With Cannellini Beans
This easy, rustic Italian-style recipe brings together spicy curly mustard greens and creamy cannellini beans for a flavorful, vegan side dish. Inspired by a classic chicory and bean sauté, this version uses mustard greens for a peppery Southern twist. Delicious served warm as a side, or piled onto grilled crusty bread brushed with olive oil and garlic.
Equipment
- 1 Stockpot
- 1 Knife for chopping greens and slicing garlic
- 1 Large skillet
- 1 Colander
- Utensils for stirring
Ingredients
- 1 lb fresh curly mustard greens
- 1 15 oz can cannellini beans (or navy beans), drained and rinsed
- 3 to 4 Tablespoons extra virgin olive oil
- 3 to 4 cloves garlic peeled, smashed, and sliced
- Pinch of dried red pepper flakes or more to taste
- Sea salt and freshly ground black pepper to taste
Optional Garnishes
- hard-boiled egg sliced or finely chopped
- Freshly grated Parmigiano-Reggiano or Pecorino Romano
Instructions
- Prep the Greens: Bring a large stockpot of water to a boil. Wash the mustard greens thoroughly, discarding any tough or thick stems. Roughly chop the greens and add them to the boiling water. Cook for 10–15 minutes, then drain in a colander.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the garlic slices and sauté until lightly golden—being careful not to burn them. Remove the garlic from the pan and set aside.
- Combine and Cook: Add the cooked mustard greens to the skillet along with the drained beans, red pepper flakes, and a pinch or two each of salt and black pepper. Sauté for about 5 minutes, stirring occasionally, until the beans are heated through.
- Finish and Serve: Taste and adjust seasoning as needed. Serve warm as a side dish, or spoon over toasted, garlic-rubbed bread for a hearty appetizer. Garnish with chopped egg or grated Parmigiano-Reggiano if desired.
Notes
If curly mustard greens aren’t available, try substituting escarole, kale, chicory or Swiss chard. The dish is equally good served at room temperature and pairs beautifully with grilled meats or roasted vegetables.