Mustard Greens

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
  • salt and pepper
  • knob of butter (optional)


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.

Just before you judge them to be done, season with salt and pepper. Drain in a colander for a minute before transferring to a warmed serving bowl or straight on to serving plates. Dress with a knob of butter or with a little more oil.