If you are looking for a cozy, creamy, and flavorful side dish, creamed mustard greens might just be your new favorite comfort food. These greens have a bold, slightly spicy taste that blends beautifully with butter, garlic, and cream. The result? A smooth, rich dish that feels fancy but is actually super simple to make at home.
Whether you're new to cooking mustard greens or just want a fresh twist on a classic Southern recipe, this easy creamed mustard greens recipe is for you. It's ready in under 30 minutes, uses just a handful of ingredients, and pairs perfectly with chicken, pork, mashed potatoes, mashed cauliflower, or even a bowl of rice. If you've ever wondered how to cook mustard greens in a creamy, crowd-pleasing way this is it!
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Ingredients for Creamed Mustard Greens:
Here's what you'll need to make this creamy, flavorful mustard greens recipe:
- Fresh mustard greens. Washed and chopped. These leafy greens have a peppery bite that soften when cooked.
- Butter. Add rich flavor and help sauté the greens, shallots, and garlic.
- Fresh Shallots. Milder than onions, they bring a sweet, delicate flavors.
- Fresh Garlic. Fresh minced garlic gives a bold, savory taste.
- Heavy Cream. It makes the greens creamy and smooth. You can also use coconut milk for a dairy-free option.
- Cayenne Pepper. Adds a touch of heat. Adjust to your spice preference. You can also use chili pepper flakes as a substitute.
- Nutmeg. Just a pinch brings a warm, earthy depth to the dish.
- Salt and Black Pepper. To season and balance all the flavors.
How to Make Creamed Mustard Greens from scratch:
If you are wondering how to cook mustard greens with cream, these steps deliver big flavor. Here's how to make creamy mustard greens at home:
Sauté the mustard greens
In a large pan, melt a little butter over medium heat. Add the chopped mustard greens and cook just until they start to wilt. This should take about 2-3 minutes. Once wilted, remove them from the pan and set aside.
Make the Creamy Sauce
In the same pan, add more butter. Sauté the chopped shallots and garlic over medium-low heat until soft and fragrant, about 3-4 minutes. Pour in the heavy cream and let it simmer for a few minutes until the sauce slightly thickens. Add a pinch of cayenne pepper, nutmeg, salt, and black pepper to taste.
braise the Mustard Greens
Return the wilted mustard greens to the pan. Stir to coat them in the creamy sauce. Cover the pan with a lid and let everything simmer together for about 5 minutes, until the greens are tender and full of flavor.
Tips for Cooking mustard greens with cream:
- Wash the greens well. Mustard greens can hold a lot of dirt and sand in the leaves. Rinse them throughly in cold water and dry before chopping.
- Remove tough stems. For a smoother texture, trim off the thick stems before cooking. The tender leaves cook faster and taste better in creamy dishes.
- Don't overcook the cream. Simmer the cream just enough to thicken. If it reduces too much, it may get too rich or start to separate.
- Adjust the spice. Mustard greens are naturally peppery. If you like extra heat, add more cayenne pepper. For a milder dish, skip it altogether.
- Make it dairy-free. Try coconut milk if you want a plant-based version. Full-fat coconut milk makes a great substitute for heavy cream and adds a subtle sweetness.
- Great make-ahead side dish. You can make this side dish ahead of time and gently reheat it on the stove. It also keeps well in the fridge for up to 3 days.
FAQ about Creamed Mustard Greens:
Yes. You can substitute or mix with kale, spinach, or turnip greens. Just note that the flavor and texture will vary slightly.
Mustard greens are rich in vitamins A, C, and K, as well as fiber and antioxidants. However, the cream sauce adds fat and calories - so for a healthier version, use low-fat dairy or plant-based alternatives.
Yes. Substitute with coconut milk, cashew cream, or almond milk. You can also use vegan butter or olive oil to replace dairy butter.
They can be frozen, but the texture may change slightly.
📖 Recipe
Creamed Mustard Greens
Ingredients
- 2 bunches (1½ -2 pounds) mustard greens (washed, stemmed, and thinly chopped)
- 3 tablespoons salted butter
- 2 teaspoons minced garlic
- ¼ cup finely chopped shallots
- ¾ cup heavy cream
- ⅛ teaspoon cayenne pepper (or more to taste)
- ⅛ teaspoon ground nutmeg
- salt and black pepper (to taste)
Method
- Melt 1½ tablespoons of butter in a large pan over medium heat. Add chopped mustard greens and cook for 2-3 minutes or until wilted. Remove and set aside.
- In the same pan, melt the remaining butter and sauté shallots and garlic over medium-low heat until soft, about 3-4 minutes. Add cream and simmer until slightly thickened, then season with cayenne pepper, nutmeg, salt, and black pepper.
- Return wilted mustard greens to the pan, stir to coat in sauce, cover, and simmer for 5 minutes or until tender and flavorful. Adjust the seasoning if needed.
Rika says
A delicious twist on classic creamed spinach!