For a spicier kick, add a pinch of red pepper flakes along with the garlic. If you don't have sake, dry sherry can be used as a substitute. Adjust the amount of sugar to your preference, depending on the bitterness of your mustard greens.
Asian-Inspired Mustard Greens
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS97
This vibrant dish transforms humble mustard greens into a flavor explosion, reminiscent of teriyaki yet uniquely its own. A perfect harmony of savory, sweet, and umami, it's an addictive side or light meal that pairs beautifully with roasted meats or simply enjoyed with rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber3 g
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Protein3 g
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Saturated Fat0 g
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Sodium247 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Toast Sesame Seeds: In a large skillet over medium heat, toast the sesame seeds, stirring constantly, until golden brown and fragrant (1-2 minutes). Immediately transfer to a bowl to prevent burning.
02 Step
Recipe View Wilt Mustard Greens: Add sesame oil to the hot skillet and heat until it just begins to shimmer. Introduce the mustard greens and water. Using a spatula, gently toss until the greens wilt and reduce in volume (approximately 2 minutes).
03 Step
Recipe View Simmer in Sauce: Stir in the minced garlic, soy sauce, rice wine vinegar (mirin), sake, and white sugar. Bring the mixture to a gentle boil, stirring until the sugar dissolves completely. Cover the skillet, reduce heat to a simmer, and cook until the greens are tender, about 10-15 minutes.
04 Step
Recipe View Finish and Serve: If a thicker sauce is desired, remove the greens with a slotted spoon and continue to simmer the remaining liquid until it reaches your preferred consistency. Return the greens to the skillet, toss to coat in the pan juices, and sprinkle generously with the toasted sesame seeds before serving.
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Please Rate
Jonatan Swift
Feb 20, 2025So easy and flavorful. I added a little ginger for extra zing.
Michale Schaden
Nov 12, 2024My family loved it, even my picky eaters! Will definitely make again.
Neal Beahan
Jun 24, 2024I made this last night and it was fantastic! The sesame oil really makes a difference.