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Mustard greens salad

Prep time
30 mins
Entrée | Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from


Mustard greens are frequently underutilized, since there just aren’t that many recipes out there that highlight their flavor. Try out this symphony of spices, designed to bring out the best in your mustard greens!


1 lbmustard greens (washed and cut into small pieces)
3 red chilis (dried)
1⁄2 tlovage seeds
1⁄2 tmustard seeds
1⁄2 tcumin seeds
1 Tgarlic (minced)
1 Tginger (fresh, minced)
1⁄2 ttumeric
1⁄2 tfreshly ground black pepper
3 Tmustard oil
2 Tfresh dill (finely chopped)
  salt (to taste)


Heat 2 T. of mustard oil in pan. Roast lovage seeds and cumin seeds until they turn dark in color. Add dried red chilies and fry for 15 seconds, until it turns dark. Add garlic, ginger, ground pepper and turmeric- fry for 1 minute over LOW heat. Add the greens to the spicy oil mixture and stir-fry for about 2 min. Increase the heat to high and cook until the greens have wilted and the excess liquid has evaporated off. Take care to not overcook the greens. Salt and Pepper to taste. Garnish with chopped dill weed. Serve with Rice.