18 Spicy Mustard Greens Recipes Delicious

Spice up your kitchen adventures with our roundup of 18 Spicy Mustard Greens Recipes that promise to turn the humble leafy green into your new favorite dish! Whether you’re craving a quick weeknight dinner or looking to add some fiery flair to your meals, these recipes are sure to delight. Dive in and discover how mustard greens can bring both heat and heart to your table!

Spicy Mustard Greens Stir-Fry

Spice up your weeknight dinner with this vibrant Spicy Mustard Greens Stir-Fry, a dish that packs a punch with its bold flavors and quick cooking time.

Ingredients

• 1 bunch mustard greens, stems removed and leaves chopped
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp red pepper flakes
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp rice vinegar

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
2. Add chopped mustard greens to the skillet, stirring frequently until they begin to wilt, about 2 minutes.
3. Sprinkle in red pepper flakes, soy sauce, sugar, and rice vinegar. Continue to stir-fry for another 3-4 minutes, until the greens are tender but still vibrant.

The magic of this stir-fry lies in the balance of heat from the red pepper flakes and the tangy sweetness from the rice vinegar and sugar, creating a dish that’s as flavorful as it is colorful.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Garlicky Mustard Greens with Bacon

Nothing brings mustard greens to life like a generous dose of garlic and the smoky depth of bacon. This dish is a quick, flavorful side that pairs beautifully with just about any main.

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 large bunch mustard greens, stems removed and leaves torn into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
2. Add the minced garlic and red pepper flakes to the bacon drippings, sautéing for about 30 seconds until fragrant.
3. Toss in the mustard greens, stirring to coat them in the garlic-infused drippings. Cook for 3-4 minutes, until the greens are wilted but still bright green.
4. Return the cooked bacon to the skillet, drizzle with apple cider vinegar, and season with salt and freshly ground black pepper to taste. Stir everything together and cook for another minute to combine the flavors.

The vinegar cuts through the richness of the bacon, while the garlic and red pepper flakes add just the right amount of kick. It’s a side dish that’s as bold in flavor as it is simple to prepare.

Tip: For an extra layer of flavor, try substituting the apple cider vinegar with a splash of balsamic vinegar.

Mustard Greens and Sweet Potato Soup

Warm up with this hearty Mustard Greens and Sweet Potato Soup, a vibrant bowl that’s as nutritious as it is comforting.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 bunch mustard greens, stems removed and leaves chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon apple cider vinegar

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Add the cubed sweet potato and 4 cups broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
4. Stir in the chopped mustard greens, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. Cook until greens are wilted, about 5 minutes.
5. Remove from heat and stir in 1 tablespoon apple cider vinegar.

The apple cider vinegar adds a bright finish to this earthy soup, balancing the sweetness of the potatoes and the peppery bite of the greens.

Tip: For a creamier texture, blend half the soup before adding the mustard greens.

Mustard Greens Pesto Pasta

Transform your pasta night with this vibrant Mustard Greens Pesto Pasta, a fresh twist on the classic that’s packed with peppery greens and nutty Parmesan.

Ingredients

• 8 oz pasta of your choice
• 2 cups fresh mustard greens, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup toasted walnuts
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, combine mustard greens, Parmesan, walnuts, garlic, salt, and pepper in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Stir in lemon juice.
4. Toss the hot pasta with the pesto, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta nicely.

The bold flavor of mustard greens shines in this pesto, offering a delightful contrast to the richness of Parmesan and walnuts. It’s a dish that’s as nutritious as it is flavorful.

Tip: For an extra kick, add a pinch of red pepper flakes to the pesto before blending.

Sautéed Mustard Greens with Chili Flakes

Spice up your greens with this quick and flavorful sautéed mustard greens recipe, perfect for adding a little heat to your weeknight dinner rotation.

Ingredients

• 1 bunch mustard greens, stems removed and leaves chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and chili flakes, sautéing for about 1 minute until fragrant.
2. Add the chopped mustard greens to the skillet, stirring to coat them in the oil and garlic mixture. Cook for 3-4 minutes, until the greens are wilted but still bright green.
3. Sprinkle with salt and black pepper, then drizzle with lemon juice. Toss everything together and cook for another minute.
4. Remove from heat and serve immediately. The chili flakes add a warm kick that balances beautifully with the bitterness of the greens, making this dish a standout side.

Tip: For an extra layer of flavor, try adding a splash of soy sauce or a sprinkle of toasted sesame seeds before serving.

Mustard Greens and White Bean Stew

Warm up your kitchen with this hearty Mustard Greens and White Bean Stew, a comforting bowl that’s packed with flavor and ready in under an hour.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 pound mustard greens, stems removed and leaves chopped
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the mustard greens, stirring until they begin to wilt, about 3 minutes.
4. Mix in the white beans, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.
5. Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning if needed.

The apple cider vinegar adds a bright finish to this stew, balancing the earthiness of the greens and the creaminess of the beans perfectly.

Tip: For a thicker stew, mash some of the beans against the side of the pot before serving.

Mustard Greens Salad with Lemon Vinaigrette

Brighten up your meal with this Mustard Greens Salad, a vibrant mix of peppery greens and a zesty lemon vinaigrette that’s as refreshing as it is simple to make.

Ingredients

• 4 cups mustard greens, washed and torn into bite-sized pieces
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons toasted pine nuts

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
2. Add the mustard greens to the bowl and toss gently to coat them evenly with the vinaigrette.
3. Let the salad sit for 5 minutes to allow the greens to slightly wilt and absorb the flavors.
4. Sprinkle the shaved Parmesan cheese and toasted pine nuts over the top of the salad just before serving.

The crunch of pine nuts and the sharpness of Parmesan elevate this salad beyond the ordinary, making it a standout side or light main.

Tip: For an extra burst of flavor, add a pinch of lemon zest to the vinaigrette.

Mustard Greens and Sausage Pizza

Who says pizza night can’t be both indulgent and a little bit healthy? This Mustard Greens and Sausage Pizza brings a peppery kick and hearty satisfaction to your table.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 lb Italian sausage, casings removed
• 2 cups mustard greens, stems removed and leaves torn
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to your desired thickness.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove from heat.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with 1/2 tsp red pepper flakes and 1/2 tsp garlic powder.
4. Layer the cooked sausage, mustard greens, and mozzarella cheese on top of the sauce.
5. Drizzle the remaining 1 tbsp olive oil over the pizza and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Let the pizza cool for a couple of minutes before slicing. The mustard greens wilt just enough to keep their bite, balancing the richness of the sausage and cheese beautifully.

Tip: For an extra flavor boost, toss the mustard greens with a splash of balsamic vinegar before adding them to the pizza.

Mustard Greens and Cornbread Casserole

This Mustard Greens and Cornbread Casserole is a Southern-inspired dish that brings together the peppery bite of greens with the sweet, comforting crumble of cornbread in one hearty bake.

Ingredients

• 1 bunch mustard greens, stems removed and leaves chopped
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the chopped mustard greens and 1/2 tsp red pepper flakes to the skillet. Cook until the greens are wilted, about 3 minutes, then remove from heat.
4. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup sugar.
5. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted butter. Pour the wet ingredients into the dry, stirring just until combined.
6. Spread the cooked greens evenly in the bottom of the prepared baking dish. Pour the cornbread batter over the greens, smoothing the top.
7. Bake for 25 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.

The magic of this casserole lies in the layers—each bite offers the tender greens beneath a golden, slightly sweet cornbread topping.

Tip: For an extra kick, serve with a drizzle of hot sauce or a dollop of sour cream.

Mustard Greens with Coconut Milk and Curry

Mustard greens take on a creamy, dreamy twist with coconut milk and a hint of curry, making this dish a standout side or light main.

Ingredients

• 1 bunch mustard greens, stems removed and leaves chopped
• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup coconut milk
• 1 teaspoon sugar

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in curry powder, salt, and black pepper, cooking for another minute until fragrant.
3. Add mustard greens to the skillet, tossing to coat with the spice mixture. Cook until greens begin to wilt, about 2 minutes.
4. Pour in coconut milk and sprinkle sugar over the greens. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until greens are tender and the sauce has thickened slightly.

The magic of this dish lies in the way the peppery mustard greens mellow out in the rich coconut milk, creating a balance that’s both bold and comforting.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Mustard Greens and Chickpea Curry

Warm up your kitchen with this vibrant Mustard Greens and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch mustard greens, stems removed and leaves chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add chickpeas, mustard greens, diced tomatoes, vegetable broth, salt, and sugar. Stir to combine.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the greens are tender.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the peppery kick of mustard greens balanced by the creamy chickpeas, creating a harmony of flavors that’s utterly comforting.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions.

Mustard Greens and Mushroom Quiche

This Mustard Greens and Mushroom Quiche is a savory delight that brings a rustic charm to your brunch table, with earthy flavors that perfectly complement its creamy custard.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups chopped mustard greens
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add mustard greens to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
4. In a large bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
5. Spread the mushroom and mustard greens mixture evenly over the bottom of the pie crust. Sprinkle Gruyère cheese on top.
6. Pour the egg mixture over the vegetables and cheese. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden.

The combination of peppery mustard greens and umami-rich mushrooms creates a depth of flavor that’s both sophisticated and comforting. The Gruyère adds a nutty finish that ties everything together beautifully.

Tip: For an extra flaky crust, blind bake it for 10 minutes before adding the filling.

Mustard Greens and Goat Cheese Tart

This Mustard Greens and Goat Cheese Tart is a savory delight that combines the peppery bite of mustard greens with the creamy tang of goat cheese, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust
• 1 bunch mustard greens, stems removed and leaves chopped
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 4 oz goat cheese, crumbled
• 2 eggs
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
3. Add the mustard greens to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
4. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and red pepper flakes. Spread the mustard greens mixture over the pre-baked crust, then sprinkle with goat cheese. Pour the egg mixture over the top.
5. Bake for 25-30 minutes, until the filling is set and the edges are golden. Let cool for 5 minutes before slicing.

The contrast between the crispy crust and the creamy, flavorful filling makes this tart a standout dish that’s perfect for brunch or a light dinner.

Tip: For an extra flavor boost, try adding a drizzle of honey over the tart before serving.

Mustard Greens and Apple Slaw

This Mustard Greens and Apple Slaw brings a crisp, refreshing twist to your table, blending peppery greens with sweet, tangy apples for a side that’s anything but ordinary.

Ingredients

• 4 cups thinly sliced mustard greens, stems removed
• 1 large apple, julienned
• 1/4 cup thinly sliced red onion
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the mustard greens, apple, and red onion.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the mustard greens mixture and toss until everything is evenly coated.
4. Let the slaw sit for 10 minutes before serving to allow the flavors to meld.

The contrast between the spicy mustard greens and the sweet apple creates a slaw that’s both vibrant and satisfying, perfect for cutting through richer dishes.

Tip: For an extra crunch, add 1/4 cup of toasted walnuts or pecans right before serving.

Mustard Greens and Lentil Dal

Warm up your kitchen with this hearty Mustard Greens and Lentil Dal, a comforting dish that blends earthy lentils with the peppery kick of fresh mustard greens.

Ingredients

• 1 cup dried brown lentils, rinsed
• 4 cups water
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bunch mustard greens, stems removed and leaves chopped
• 1 tbsp lemon juice

Instructions

1. In a large pot, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, or until lentils are tender.
2. While the lentils cook, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft and fragrant.
3. Stir in the cumin, turmeric, salt, and black pepper, cooking for another minute to toast the spices.
4. Add the mustard greens to the skillet, cooking until wilted, about 3 minutes.
5. Once the lentils are cooked, stir in the mustard greens mixture and lemon juice. Simmer together for 5 minutes to blend the flavors.

This dal stands out with its vibrant color and layers of flavor, from the earthy lentils to the spicy mustard greens, all brightened with a squeeze of lemon.

Tip: For a creamier texture, mash some of the lentils with the back of a spoon before adding the greens.

Mustard Greens and Shrimp Stir-Fry

This Mustard Greens and Shrimp Stir-Fry is a vibrant, quick-to-make dish that brings a punch of flavor to your weeknight dinner rotation.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch mustard greens, stems removed and leaves chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink. Remove and set aside.
2. In the same skillet, add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add the chopped mustard greens to the skillet. Stir-fry for 3-4 minutes until wilted.
4. Return the shrimp to the skillet. Add 1 tbsp soy sauce, 1 tsp honey, and 1/2 tsp red pepper flakes. Stir well to combine and cook for another minute until everything is heated through. Season with salt to taste.

The combination of spicy mustard greens and sweet shrimp creates a delightful contrast, while the honey adds just the right touch of sweetness to balance the heat.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Mustard Greens and Beef Stir-Fry

This Mustard Greens and Beef Stir-Fry is a vibrant, flavorful dish that brings a little zest to your weeknight dinner routine.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 bunch mustard greens, stems removed and leaves chopped
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the beef and stir-fry for 3-4 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the mustard greens to the skillet and stir-fry for 2 minutes until they start to wilt.
4. Return the beef to the skillet. Add the soy sauce, sugar, salt, black pepper, and water. Stir everything together and cook for another 2-3 minutes until the greens are tender and the beef is cooked through.

The combination of peppery mustard greens and savory beef creates a dish that’s both hearty and refreshingly bold.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Mustard Greens and Tofu Scramble

Start your morning with a vibrant and protein-packed Mustard Greens and Tofu Scramble, a dish that brings a delightful peppery kick to your breakfast table.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 bunch mustard greens, stems removed and leaves chopped
• 14 oz firm tofu, drained and crumbled
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 3 minutes until softened.
2. Add chopped mustard greens to the skillet, stirring occasionally for 5 minutes until wilted.
3. Push the greens to one side of the skillet. Add crumbled tofu to the other side, sprinkling with turmeric, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Combine the greens and tofu in the skillet, drizzle with soy sauce, and cook for another 2 minutes until everything is well mixed and heated through.

The turmeric not only adds a beautiful golden hue but also pairs wonderfully with the bold flavors of mustard greens, creating a scramble that’s as nutritious as it is flavorful.

Tip: For an extra kick, add a pinch of red pepper flakes with the turmeric.

Conclusion

We hope this roundup of 18 Spicy Mustard Greens Recipes has inspired you to spice up your meals! Each dish offers a unique way to enjoy this flavorful green. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for later. Happy cooking!