Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor.
Total Cost: $4.21 recipe / $0.70 serving
Author: Beth - Budget Bytes
1lb.fresh mustard greens, stemmed and cut$2.99
Freshly cracked pepper$0.05
1pinchcrushed red pepper (optional)$0.05
If your mustard greens did not come pre-cut and with stems removed, run a sharp knife down the center of each leaf to remove the woody stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.
Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about 5 minutes). Add the vegetable broth and heat until steaming.
Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they're all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.
Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind.
*I use Better Than Bouillon brand soup base to make my broth