mustard greens

Make this amazingly flavorful rice dish made with roasted pork belly pieces and mustard greens. A satisfying rice dish that is perfect for anyday of the week. Recipe can be made with Instant Pot or Rice Cooker.

Kai Choy Farn / Kua Chai Pui (Mustard Greens Pork Belly Rice)

500 gr kua chai (sawi pahit)

Tbsp cooking oil (divided)

jasmine rice (or any long grain white rice)

mushrooms

chicken stock

300 gr crispy roast pork belly (homemade

garlic (finely minced)

80 gr dried shrimp (soaked until soft and finely chopped)

Tbsp oyster sauce

Tbsp kecap manis

soy sauce

Tbsp fish sauce

tsp white pepper

Soak dried shrimp and dried mushrooms in warm water until they have softened and plump

Wash the rice in several changes of water until the water runs clear. Drain off all the water using a strainer so the rice is really dry

Wash them clean and then separate the big stalks from the leaves. I prefer doing this because the stalks take a bit longer to cook compare to the leaves

Prepare kua chai:

Preheat your wok/ pot with 1 Tbsp cooking oil. Add the mustard green stalks and stir fry until they are soft, about 5 minutes or so

Add the leaves and cover with a lid to let them cook until they are wilted, but not mushy and they will shrink in size too. Remove and set aside. Discard all the extra liquid

Precook kua chai:

Wipe the wok/pot clean, and then add 2 Tbsp of cooking oil. Saute garlic until fragrant. About 10 seconds. Add mushrooms and dried shrimps and saute for another 1 minute until really fragrant

Add the rice followed by seasonings. Stir until the rice picks up the seasonings. Add the pre-cooked mustard greens and roasted pork belly and stir again to mix everything. Transfer this to the inner pot of rice cooker or instant pot

Precook the rice:

Pour in the chicken stock and stir to mix everything in the pot and the rice is submerged in the liquid. This is especially important so your rice cooks evenly. Use a white-rice setting if your rice cooker have one or just use a normal cycle you normally would cook a white rice, which is about 20 minutes. Let it sit for 10 minutes before opening the lid to fluff the rice

If using rice cooker:

Pour the chicken stock into the inner pot first. I figured this out after several rounds of cooking any kind of rice with Instant Pot. It helps to prevent triggering the &quot;BURN&quot; alert. If you put the rice mixture into the inner pot first then the liquid, the rice grains will get burn at the bottom of the pot, which normally won&#039;t happen with regular a rice cooker

Once the liquid is in, add the rice mixture on top and gently press the rice mixture in to make sure they are submerged in the liquid. Close the lid and turn the steam release valve to &quot;sealed&quot;. Press &quot;rice&quot; setting and let it cooks using that setting. You can also use &quot;pressure cook&quot; setting and cook them on high for 2 minutes. Then wait 10 minutes and release pressure fully on either setting you use. Fluff the rice

If using Instant Pot:

https://content.jwplatform.com/videos/1xA8wksB.mp4

Make this easy and delicious rice with mustard greens and roasted pork belly in your rice cooker or Instant Pot

Mustard Green with Roasted Pork Belly Rice (Nasi Tim Sawi Pahit - Kua Chai Pui)

Spicy Pork And Mustard Green Soup Recipe | Epicurious.Com

pork

garlic cloves, finely chopped

ginger

Sichuan peppercorns, crushed

red pepper flakes

cumin seeds, coarsely chopped

vegetable oil

Kosher salt, black pepper

chicken broth

mustard greens, torn (about 4 cups)

scallions, thinly sliced

fish sauce (such as nam pla

rice noodles

The key to this heady noodle dish, adapted from “Vietnamese Food Any Day” (Ten Speed Press, 2019), is to build complexity by layering umami flavors in the pan. The cookbook’s author, Andrea Nguyen, starts with ingredients that are familiar to many pan-fried noodle dishes: oyster sauce, fish sauce, mushrooms, garlic. But then, in a brilliant move, she augments it all with a big dollop of salted, European-style cultured butter to add both creaminess and acidity. There’s also a touch of monosodium glutamate (MSG) in the mix, which you can buy in Asian markets or other supermarkets sold under the name Accent Flavor Enhancer. It has a salty sweetness that deepens all the other flavors. But if you’d rather not use it, nutritional yeast also works well. If you can’t get mustard greens, substitute baby kale or spinach.

Umami Garlic Noodles With Mustard Greens

garlic

Kosher salt, as needed

Chinese wheat noodles

oyster sauce

fish sauce

cornstarch

teaspoon monosodium glutamate (MSG), chicken stock base yeast

sugar

salted, European-style (cultured) butter

mustard

black pepper

shallot

cilantro,

In a small bowl, cover garlic with 1 tablespoon water. Set aside.

Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.

In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.

In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.

Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.

Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.

Throughout northern China and Taiwan, street vendors start peddling jian bing as the sun rises. They spread the wheat flour and mung bean batter on a large griddle and spread it thin, then crack an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.

Chinese-Style Breakfast Egg Wrap (Jian Bing)

eggs

Kosher salt

(8-inch) flour tortilla

scallion, thinly sliced (about 2 tablespoons)

cilantro

Hoisin sauce, chile paste and sesame seeds,

Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.

Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.

Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.

If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.

These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.

Quick-Braised Greens and Beans With Bacon

bacon

red onion (about 1 pound), finely chopped

Kosher salt and black pepper

garlic cloves, sliced

sage

stock

red kidney beans, rinsed and drained

hot sauce,

Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.

Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips. 

Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.

Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.

Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.

Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

Whereas some creamed greens can get boring after two bites, these are impossible to stop eating. Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Coconut Creamed Greens

unsweetened coconut flakes

lb. greens

¼ cup virgin coconut oil

garlic cloves,

onion,

2" piece ginger, peeled, thinly sliced

mustard seeds

coriander

turmeric

coconut milk

Bon Appétit

Preheat oven to 350°. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.

Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.

Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.

Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.

Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.

Scallion Egg Wrap

When in doubt, frittata. This recipe turns greens and beans into a complete one-skillet supper.

Chickpeas and Greens Frittata

herbs

sour cream

½ tsp. crushed red pepper flakes

kosher salt,

extra-virgin olive oil, divided

15.5-oz. cans chickpeas, rinsed,patted dry

curry powder

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper.

Preheat oven to 350°. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.

Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.

Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.

Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.

Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes.

Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.

Serve frittata with garlic mayo and reserved chickpeas.

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens &amp; spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

The Ultimate Saag Paneer

mustard greens (washed, roots trimmed)

spinach leaves (washed)

onions

garlic (peeled)

baking soda

tbsp fine cornmeal

g butter

tsp salt

tsp garam masala

ml single cream

450 g shop-bought

tsp oil

butter

black cardamom (whole)

onion (finely sliced)

green chillies (chopped)

garlic (finely sliced)

Red onions (finely sliced)

chillies

Paratha (makki ki roti

In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).

While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.

Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.

Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.

Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.

This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

The Greek cookbook author Aglaia Kremezi has no problem making phyllo dough at home whenever she makes anything pie-like. With a little practice, anyone can do it.  For these simple skillet pies, she recommends grilling them in an iron stovetop ridged pan or on a grate over coals. Filled with feta and herbs, these flat thin-crust pies give a new meaning to grilled pizza.

Greek Skillet Pies With Feta and Greens

all-purpose flour

salt

olive oil

white wine vinegar

Cornstarch or rice flour,

spinach or mustard greens, or a combination of cooking greens

30 grams chopped parsley

dill

Greek oregano

Salt and pepper

Maras pepper red pepper

120 grams crumbled feta cheese

Olive oil,

Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.

Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.

Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.

Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.

Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.

Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor.

Vegetarian Mustard Greens

olive oil (0.16)

onion

garlic (0.16)

vegetable broth* (0.26)

Tbsp smoked paprika (0.15)

Tbsp sugar (0.02)

pepper

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.

This Slow-Cooked Salmon, Chickpeas, and Greens recipe yields tender, flaky fish.

Top 26 mustard greens recipes from across the web

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Spicy Pork and Mustard Green Soup

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Top 26 mustard greens recipes from across the web

The most viewed mustard greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kai Choy Farn / Kua Chai Pui (Musta...

Spicy Pork And Mustard Green Soup R...

Umami Garlic Noodles With Mustard G...

Chinese-Style Breakfast Egg Wrap (J...

Quick-Braised Greens and Beans With...

Coconut Creamed Greens

Scallion Egg Wrap

Chickpeas and Greens Frittata

The Ultimate Saag Paneer

Greek Skillet Pies With Feta and Gr...

Vegetarian Mustard Greens

Slow-Cooked Salmon, Chickpeas, and ...

Spicy Pork and Mustard Green Soup

Black-Eyed Pea and Pork Gumbo

Creamed Greens

Coconut Creamed Greens Recipe

Soba Soup With Shrimp and Greens

Quick Steamed Flounder With Ginger-...

Tried and True Southern Collard Gre...

Curried Swordfish With Tomatoes, Gr...

Steak Salad With Potatoes

Slow-Cooker Black-Eyed Peas

Southern Mustard Greens

Roadie Hoagie

Mustard Greens Pepita Pesto {Vegan,...

Balsamic-Glazed Chickpeas and Musta...

The most viewed mustard greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine