Mustard Greens with Garlic Mayonnaise (Gluten Free, Paleo, Vegetarian)

mustard greens with garlic mayonnaise in a white bowl

Mustard greens are the leaves of the mustard plant, and can have either a crumpled or flat texture, and may have toothed, scalloped, frilled or lacey edges.

These often overlooked greens are packed with flavor and nutrition. In their raw form, they are mildly peppery and fresh tasting, and sauteed, they make a great substitute for kale or collard greens. Here’s how to prepare them for best flavor…

Mustard Green Nutrition

Mustard greens are jam-packed with nutrients. They provide excellent amounts of 9 vitamins and 7 minerals, including Vitamins A, C, E, K, folate and magnesium.

And if that were not impressive enough, being a member of the Brassica family along with broccoli, cabbage and Brussels sprouts, they also feature the same cancer-fighting, health-promoting phytonutrients known as glucosinolates.

Selection and Storage of Mustard Greens

Mustard greens grow in a rosette of leaves about a foot-and-a-half tall. You can cook with the big peppery greens or pick smaller, young leaves to eat raw in salads and sandwiches.

Purchase mustard greens that are unblemished and free from any yellowing or brown spots. They should look fresh and crisp and be a lively green or purple-green color.

Mustard greens should be stored in a plastic bag in the refrigerator. They should keep fresh for about three to four days.

Preparing Mustard Greens

The easiest way to clean the leaves is the same way you would clean spinach or kale: Place the mustard greens in a large bowl of tepid water and swish them around with your hands. This will allow any sand or dirt to become dislodged.

Remove the greens from the water, empty the bowl, refill with clean water and repeat this process until no sand or dirt remains in the water (usually two or three times will do the trick).

For basic mustard green preparation, wash the leaves and fold in half with the top of the green folded inward. Cut along the stem and remove. Or, if you plan to cook the greens for a long time, such as when using them in soup, you can keep the leaves intact with their center stem.

Young, raw mustard greens make a great addition to any kind of salad, as well as an exciting alternative to lettuce in a sandwich. Your can also add chopped mustard greens to pasta gives it a little kick.

Piquant mustard is often mixed with hearty collards and flavorful turnip greens, tossed in the pot with some ham hocks and gently simmered for an hour or two, until the mix is meltingly tender. It is this traditional “mess o’ greens” that is featured at most Southern celebrations and large family dinners.

The pot-likker at the bottom—the vitamin-rich, green broth that results from the long simmering—is highly prized and is traditionally sopped up with a piece of fresh cornbread.

If Southern cooking doesn’t appeal to you, sautée mustard greens with almost any protein, grain or vegetable you like, especially sweet veggies like yams and carrots. Just keep in mind that mustard is more tender than collards or kale, so needs less cooking to make it soft.

To decrease the spicy flavor of raw mustard greens, cook them in boiling water for one minute before sautéeing. Then sautée in your choice of fat or oil until tender, about 15 minutes.

Here’s a unique way I like to enjoy mustard greens, which combines all the health benefits of raw food with plenty of nutritious, clean fat for maximum mineral absorption.

50 Ways to Love Your Mother E-book cover

Save Money, Save the Environment!

Get the FREE Quick-Start Guide to Going Green, and get 50 simple steps you can take today that will not only go easy on the planet, but your wallet, too.

FREE when you sign up for The Small Footprint Harvest newsletter!

Other Recipes for Leafy Greens

mustard greens with garlic mayonnaise in a white bowl
5 from 4 votes

Mustard Greens with Garlic Mayonnaise

This recipe for mustard greens with garlic mayonnaise will help you get the most out of this piquant, nutritional powerhouse.
CourseCondiment, Salad, Side Dish
CuisineGAPS, Gluten Free, Paleo, Vegetarian
Makes4 people
Prep Time 30 minutes
Total Time 30 minutes
This recipe may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.


Garlic Mayonnaise

Mustard Greens

  • 3/4 pound mustard greens, stemmed and chopped
  • 1/2 red bell pepper, finely minced (optional)
  • ground black pepper, to taste


Garlic Mayonnaise

  • Combine the egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor. (Or use a stick blender)
  • Start to process, and as the machine runs, very slowly add the oil in a thin stream through the top spout. The mayonnaise will come together and thicken all of a sudden.
  • If the mixture is too thick, add a little warm water to thin it.
  • Add salt and pepper to taste.
  • The mayonnaise will keep for about 1 week in the refrigerator.
  • Enjoy with mustard greens (above), or any dish that calls for mayonnaise.

Mustard Greens

  • Rinse and dry the mustard greens.
  • Slice away the stems, fold over the leaves and cut them into bite-size pieces.
  • In a large bowl, toss the mustard greens and the minced pepper (if using) with a little of the mayonnaise, adding a little at a time and tasting as you go. The leaves should be lightly coated but not soggy with the mayonnaise.
  • Add freshly ground black pepper, to taste.


Calories: 104kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 98mgSodium: 36mgPotassium: 336mgFiber: 3gSugar: 1gVitamin A: 2755IUVitamin C: 62.7mgCalcium: 109mgIron: 1.6mg


18 thoughts on “Mustard Greens with Garlic Mayonnaise (Gluten Free, Paleo, Vegetarian)”

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe!

  1. 5 stars
    This recipe is such a surprise! LOVED it so much and was doubtful at first but what a wonderful flavor and so simple to make. Used just picked mustard and “massaged” the garlic mayo in it and boy did we love it with our meal.. The peppers were perfect. I added some freshly cut basil which really bumped up the flavor. Thanks for giving us a great recipe for mustard greens.

  2. Thank you for posting on Saturday Show and Tell. I hope you’ll be back this week.

  3. Avatar photo
    Debra @ Sweet Kisses and Dirty Dishes

    Everytime I see mustard greens I wonder if I should make them. I should try this recipe. It looks yummy, of course it has garlic in it so it has to be. Right?Thanks for linking up to Healthy 2Day Wednesday! Hope to see you again this Wednesday.

  4. We would just love this recipe! Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Avatar photo
    Sarah @ Nature's Nurture

    Dawn, have I told you I love every one of your articles? They’re always so complete and well-rounded. Thank you for that! Honestly, I had no idea what mustard greens even looked like, and now you have me wishing I’d grown some this year LOL 🙂

    Thanks again for an awesome post and linking up at Tiny Tip Tuesday. I’m pinning and sharing on FB!

  6. Avatar photo
    Kathy Bradshaw

    Stopping by to say Hi from the blog hop. Come visit sometime, tea is cold and no shoes are required. Kathy B.
    I follow you on FaceBook

  7. Avatar photo
    April @ The 21st Century Housewife

    I have had mustard greens in salads, but I have never grown them myself. Thank you for sharing this really interesting and informative post, as well as a very delicious recipe using these nutritious greens. The garlic mayonnaise sounds wonderful too.

  8. Interesting I have never eaten them
    Looking good. Found you via Beyond the Peel’s Keep it Real Thursday. I linked in bacon and scrambled egg rolls. Have a super week.

  9. Avatar photo
    Erika @ HomesteadSimple

    Great post packed with info that everyone could use. I love mustard greens but I have to admit before I ever gardened I had no clue what to do with them! Great recipes! 🙂 We’d love it if you’d share this at our link party – Home is Where the Heart is!
    and any other posts you’d like to share that have to do with homesteading and homemaking!

  10. I am wondering how long the mayo would last in the fridge? I have never made homemade mayonnaise, but with getting our own baby chicks this past weekend, I am looking forward to fresh eggs, and learning new ways to use them. It looks like a great recipe!

    1. I make it in small batches and it keeps for at least a week in the fridge. It’s hard to beat homemade mayo!

  11. Avatar photo
    Sarah @ Mum In Bloom

    What a wonderful blog you have here. I’m a newbie to eating natural foods and cooking more of our food from scratch. What a good resource your site is. Thank you for the inspiration 🙂



50 Ways to Love Your Mother contains 50 simple steps you can take today that will not only go easy on the planet, but your wallet, too.


Get it FREE when you sign up for the Seasonal Harvest newsletter!

50 Ways to Love Your Mother - Simple Steps for a Greener, Healthier Planet


Get refreshing new ideas to save money and live greener and healthier every day.
Join Small Footprint Family on your favorite social network!