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This Week's Healthy Recipes

This Week’s Recipes

Meal #1


Mustard Greens and Sweet-Onion Sauté


1 tablespoon olive oil

1 sweet onion (such as Vidalia), halved and thinly sliced

Coarse salt and ground pepper

1 1/2 pounds mustard greens (2 bunches), stems removed, sliced 1 inch crosswise

2 teaspoons cider vinegar


Step 1

In a large skillet, heat oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is tender and golden, 6 to 8 minutes.

Step 2

Add as many greens to skillet as will fit; season with salt and pepper. Cook until wilted, tossing and adding more greens as room becomes available, 2 to 3 minutes. Stir in vinegar; season with salt and pepper and serve.

Cook's Notes

Mustard greens don't last long, so buy only what you plan to use within a few days.


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