Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Mustard greens have a strong, slightly bitter flavour and can be blanched in rapidly boiling salted water like any other leaf vegetable, but a brief sauté with some olive oil is probably better. Cooked this way they go well with any grilled fish.


  • 675 g/ lb mustard greens
  • 3 tbsp olive oil


Wash the mustard greens and spin dry. Discard any dodgy leaves and cut out thick stalks.

Heat a wok or large frying pan until very hot. Add the olive oil and swirl to coat the base. As soon as the oil starts to smoke, throw in the greens and toss, turning with tongs until uniformly wilted, which will take about 2 minutes, depending on the size of your pan and its temperature.