18 Spicy Mustard Green Recipes Delicious

Spice up your mealtime with our vibrant collection of 18 Spicy Mustard Green Recipes that promise to delight your taste buds! Whether you’re craving a quick weeknight dinner or looking to add some zesty greens to your comfort food lineup, these dishes are sure to impress. Dive into the bold flavors and discover your next favorite recipe today!

Spicy Mustard Greens with Garlic

Zesty and vibrant, this dish turns humble greens into a flavor-packed side. Grab your skillet—we’re making Spicy Mustard Greens with Garlic in under 15 minutes.

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb mustard greens, stems removed, leaves chopped
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 cup water

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic and sauté until fragrant, 30 seconds—don’t let it brown.
3. Toss in 1 lb chopped mustard greens, stirring to coat with oil—they’ll wilt down significantly.
4. Sprinkle 1/2 tsp red pepper flakes and 1/4 tsp salt over greens, mixing well.
5. Pour in 1/4 cup water, cover, and steam for 3 minutes until greens are tender but still bright green.
6. Uncover, stir, and cook for another 1-2 minutes to evaporate excess liquid—greens should be moist but not watery.

Crisp-tender greens with a garlicky kick and just enough heat. Serve alongside grilled chicken or pile onto crusty bread for a veggie-packed sandwich.

Mustard Greens and Bacon Saute

Mustard greens meet their match with crispy bacon in this quick, flavor-packed sauté. Master this dish in minutes and watch it become a weeknight hero.

Ingredients

• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb mustard greens, stems removed, leaves chopped
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate, leaving drippings in the skillet.
2. Add olive oil to the skillet. Increase heat to medium-high. Add diced onion and cook until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped mustard greens in batches, stirring until wilted before adding more, about 2 minutes total.
5. Pour in chicken broth and apple cider vinegar. Sprinkle with red pepper flakes and salt. Simmer for 5 minutes, stirring occasionally.
6. Return bacon to the skillet. Toss to combine and cook for an additional 1 minute.

Perfectly balanced with a punch of tang and a smoky crunch, this sauté shines alongside grilled chicken or piled atop creamy polenta.

Southern Style Mustard Greens

Get ready to transform your greens game with this Southern-style mustard greens recipe. Bold flavors and a kick of spice will make this dish a repeat offender in your kitchen.

Ingredients

• 2 lbs mustard greens
• 4 slices bacon
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Wash 2 lbs mustard greens thoroughly under cold water, then chop into bite-sized pieces.
2. In a large pot, cook 4 slices bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving drippings in the pot.
3. Add the chopped mustard greens to the pot, stirring to coat them in the bacon drippings.
4. Pour in 1 cup chicken broth, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
6. Crumble the reserved bacon and stir it back into the greens before serving.

Expect tender greens with a smoky depth from the bacon, balanced by a tangy vinegar punch. Serve alongside cornbread for a classic Southern meal or top with a fried egg for a hearty breakfast twist.

Mustard Greens with Smoked Turkey

Absolutely nobody does comfort like a pot of mustard greens simmered with smoky turkey. This dish packs flavor, simplicity, and a punch of nostalgia in every bite.

Ingredients

• 1 lb smoked turkey leg
• 2 bunches mustard greens
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Place 1 lb smoked turkey leg into the pot, then pour in 4 cups chicken broth.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes to infuse the broth with flavor.
6. While simmering, rinse 2 bunches mustard greens and chop into bite-sized pieces.
7. After 30 minutes, add the greens to the pot along with 1 tsp apple cider vinegar, 1/2 tsp red pepper flakes, and 1/2 tsp salt.
8. Cover and simmer for another 20 minutes, or until greens are tender.
9. Remove the turkey leg, shred the meat, and return it to the pot.

The greens should be tender with a slight bite, swimming in a smoky, slightly tangy broth. Serve over grits for a Southern twist or with cornbread to soak up every last drop.

Asian Stir-Fried Mustard Greens

Unlock the secret to vibrant, crunchy greens with this lightning-fast stir-fry that’s packed with umami and a hint of spice. Perfect for weeknights, it’s a game-changer for veggie lovers.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 lb mustard greens, stems removed, leaves chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1 tsp grated ginger. Stir-fry for 30 seconds until fragrant but not browned.
3. Toss in 1 lb chopped mustard greens. Stir-fry for 2 minutes until they start to wilt.
4. Drizzle 1 tbsp soy sauce and 1 tsp sesame oil over the greens. Sprinkle with 1/4 tsp red pepper flakes.
5. Continue stir-frying for another 2 minutes until the greens are tender but still bright green and crisp.

Dig into greens that strike the perfect balance between tender and crisp, with a savory depth from the soy and a kick of heat. Serve alongside steamed rice or toss with noodles for an instant upgrade.

Mustard Greens and Sweet Potato Curry

Veg out with this bold, flavor-packed Mustard Greens and Sweet Potato Curry that’s as nutritious as it is Instagram-worthy. Dive into a bowl where spicy meets sweet in a creamy coconut embrace.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili flakes
• 2 cups sweet potato, cubed
• 4 cups mustard greens, chopped
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion, sauté for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp chili flakes, toast for 30 seconds.
5. Add 2 cups cubed sweet potato, toss to coat in spices.
6. Pour in 1 can coconut milk and 1 cup vegetable broth, bring to a simmer.
7. Cover and cook for 15 minutes, until sweet potatoes are tender.
8. Fold in 4 cups chopped mustard greens, cook uncovered for 5 minutes until wilted.
9. Finish with 1 tbsp lime juice and salt to taste, stir well.

Kick back with a curry that’s creamy with a kick, the sweet potatoes melting into the greens for a dish that’s hearty yet fresh. Serve over quinoa or with naan to scoop up every last bit.

Mustard Greens Pesto Pasta

Transform your pasta night with this bold Mustard Greens Pesto Pasta. **Toss** the ordinary aside and dive into a dish that’s vibrant, peppery, and utterly addictive.

Ingredients

• 8 oz pasta
• 2 cups mustard greens, packed
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup 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 over high heat.
2. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, combine 2 cups mustard greens, 1/2 cup walnuts, 1/2 cup Parmesan, 2 garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor.
4. Pulse until finely chopped, then slowly drizzle in 1/2 cup olive oil while the processor runs until smooth.
5. Stir in 1 tbsp lemon juice to brighten the pesto.
6. Toss the drained pasta with the pesto, adding reserved pasta water 1 tbsp at a time until desired consistency is reached.

**Zesty** and fresh, this pasta boasts a creamy texture with a kick from the mustard greens. Serve it topped with extra Parmesan and a sprinkle of crushed walnuts for crunch.

Mustard Greens and White Bean Soup

Y’all, this Mustard Greens and White Bean Soup is the hug in a bowl you didn’t know you needed. Bold flavors, minimal effort—let’s dive in.

Ingredients

– 2 tbsp olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 4 cups chicken broth
– 1 bunch mustard greens, stems removed, leaves chopped
– 2 (15 oz) cans white beans, drained and rinsed
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp red pepper flakes

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and bring to a simmer.
5. Add 1 bunch chopped mustard greens, stirring until wilted, about 3 minutes.
6. Mix in 2 cans drained and rinsed white beans, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes.
7. Simmer uncovered for 15 minutes, stirring occasionally.
8. Taste and adjust seasoning if necessary.
9. Serve hot. Bonus tip: A squeeze of lemon adds brightness!
10. For extra creaminess, blend half the soup before adding the beans.
11. Always rinse canned beans to remove excess sodium.
Brimming with hearty beans and peppery greens, this soup’s texture is luxuriously thick yet light. Top with grated Parmesan or crusty bread for the ultimate comfort meal.

Mustard Greens with Coconut Milk

Zesty and vibrant, this dish turns humble mustard greens into a creamy dream. Whip it up in minutes for a side that slaps.

Ingredients

• 1 bunch mustard greens
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1/2 tsp red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
3. Roughly chop 1 bunch mustard greens, stems included, and add to the skillet. Stir to coat in the oil.
4. Pour in 1 cup coconut milk, stirring to combine. Bring to a simmer.
5. Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
6. Uncover and cook for an additional 5 minutes to thicken the sauce slightly.
7. Remove from heat. Taste and adjust seasoning if necessary.

Get ready for greens that are tender with a kick, swimming in a luscious coconut sauce. Serve over steamed rice or with crusty bread to mop up every last drop.

Mustard Greens and Cornbread Casserole

Unlock the ultimate comfort food mashup with this Mustard Greens and Cornbread Casserole. Bold flavors collide in a dish that’s as easy to love as it is to make.

Ingredients

• 2 cups chopped mustard greens
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 cup shredded cheddar cheese
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 egg until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Sauté 1/2 cup diced onion and 2 cloves minced garlic in a skillet until soft, about 5 minutes.
6. Add 2 cups chopped mustard greens to the skillet and cook until wilted, about 3 minutes.
7. Spread the mustard greens mixture evenly in the prepared baking dish.
8. Pour the cornbread batter over the greens and smooth the top.
9. Sprinkle 1 cup shredded cheddar cheese over the batter and drizzle with 1/4 cup melted butter. Tip: For extra crispiness, broil for the last 2 minutes of baking.
10. Bake for 25 minutes or until the cornbread is golden and a toothpick comes out clean. Tip: Let it sit for 5 minutes before serving for easier slicing.

Light, fluffy cornbread tops a layer of savory mustard greens, with melted cheese adding a gooey finish. Serve it alongside fried chicken for a Southern-inspired feast or enjoy it as a hearty standalone dish.

Mustard Greens with Chili Oil

Punch up your plate with this fiery, greens-packed side that’s ready in minutes. Mustard greens meet chili oil for a combo that’s bold, spicy, and totally addictive.

Ingredients

• 1 bunch mustard greens
• 2 tbsp chili oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt

Instructions

1. Wash 1 bunch mustard greens thoroughly under cold water. Shake off excess water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 2 cloves minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Toss in the mustard greens. Stir to coat with oil and garlic, cooking for 2 minutes until slightly wilted.
5. Drizzle 2 tbsp chili oil over the greens. Sprinkle with 1/2 tsp salt. Toss well to combine.
6. Cook for another 3 minutes, stirring occasionally, until greens are tender but still vibrant.

Rustle up these greens for a side that’s got crunch, heat, and a garlicky punch. Serve them alongside grilled meats or fold into warm tortillas for a veg-packed wrap.

Mustard Greens and Sausage Skillet

Now, let’s dive into a dish that’s as bold in flavor as it is easy to whip up. This skillet combo brings the heat with spicy sausage and the earthy kick of mustard greens, all melded together in one pan for minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 bunch mustard greens, stems removed and leaves chopped
• 1/2 cup chicken broth
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in 1 large diced onion and cook until translucent, about 3 minutes.
4. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Mix in 1 bunch chopped mustard greens, stirring until wilted, about 2 minutes.
6. Pour in 1/2 cup chicken broth and sprinkle 1/2 tsp red pepper flakes, stirring to combine.
7. Reduce heat to low, cover, and simmer for 10 minutes to let flavors meld.
8. Season with salt to taste before serving.

Kick back and enjoy the spicy, savory flavors with a side of crusty bread to soak up the juices. The mustard greens add a peppery bite that balances the richness of the sausage, making every forkful a delight.

Mustard Greens with Lemon and Olive Oil

Zesty and vibrant, this dish turns humble mustard greens into a showstopper. **Toss** them with lemon and olive oil for a side that slaps.

Ingredients

• 1 bunch mustard greens
• 2 tbsp olive oil
• 1 lemon, juiced
• 1/2 tsp salt

Instructions

1. **Wash** the mustard greens under cold water to remove any dirt. **Pat** them dry with a clean towel.
2. **Heat** the olive oil in a large skillet over medium heat (350°F) until shimmering.
3. **Add** the mustard greens to the skillet. **Toss** them in the oil to coat evenly.
4. **Cook** for 3-4 minutes, stirring occasionally, until the greens are wilted but still bright green.
5. **Remove** the skillet from heat. **Drizzle** the lemon juice over the greens and **sprinkle** with salt.
6. **Toss** the greens gently to combine all the flavors.

Mouthwatering and tangy, these mustard greens pack a punch with their peppery flavor softened by the lemon. **Serve** them alongside grilled chicken or fold into a warm tortilla for a veggie-packed wrap.

Mustard Greens and Chickpea Salad

Crunch into freshness with this Mustard Greens and Chickpea Salad—packed with protein, fiber, and a zesty kick that’ll wake up your taste buds.

Ingredients

• 2 cups chopped mustard greens
• 1 cup cooked chickpeas
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds

Instructions

1. In a large bowl, combine 2 cups chopped mustard greens and 1 cup cooked chickpeas.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Pour the dressing over the mustard greens and chickpeas, tossing gently to coat evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld.
5. Sprinkle 1/4 cup crumbled feta cheese and 1/4 cup sliced almonds over the top before serving.

Get ready for a salad that’s a textural dream—crisp greens, creamy chickpeas, crunchy almonds, and tangy feta. Serve it alongside grilled chicken or scoop it up with pita chips for a satisfying crunch.

Mustard Greens with Ginger and Soy Sauce

Bold flavors collide in this quick, vibrant side that’ll steal the spotlight. Ginger and soy sauce transform humble mustard greens into a dish that’s anything but basic.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 lb mustard greens, stems removed, leaves chopped
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1 tbsp grated ginger to the skillet. Sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in 1 lb chopped mustard greens. Stir to coat with the oil and aromatics.
4. Pour 2 tbsp soy sauce over the greens. Continue stirring until the greens are wilted but still bright green, about 3 minutes. Tip: Keep the heat medium-high to avoid steaming the greens.
5. Drizzle 1 tsp sesame oil and sprinkle 1/4 tsp red pepper flakes over the greens. Toss to combine. Tip: Sesame oil adds depth, so don’t skip it.
6. Remove from heat and serve immediately.

The greens stay crisp-tender with a punchy, umami-rich sauce. Try them piled over steaming rice or alongside grilled salmon for a meal that sings.

Mustard Greens and Shrimp Stir Fry

Just when you thought weeknight dinners couldn’t get any easier, this Mustard Greens and Shrimp Stir Fry swoops in. Packed with bold flavors and ready in minutes, it’s your new go-to.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mustard greens, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, cooking for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant.
4. Toss in mustard greens, stirring frequently until wilted, about 2 minutes.
5. Whisk together soy sauce, honey, and red pepper flakes in a small bowl.
6. Return shrimp to the skillet, pouring the sauce over everything. Stir to coat evenly, cooking for another minute.
7. Drizzle with sesame oil, then remove from heat.

You’ll love the crunch of the greens against the tender shrimp, all coated in a sticky-sweet sauce. Try serving it over a bowl of steaming rice for the ultimate comfort meal.

Mustard Greens with Apple Cider Vinegar

Elevate your greens game with this tangy, tender mustard greens recipe that’s bursting with flavor. Perfect for a quick side or a healthy main, it’s a dish that packs a punch with minimal fuss.

Ingredients

• 1 bunch mustard greens
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cloves garlic, minced

Instructions

1. Wash the mustard greens thoroughly under cold water. Shake off excess water and roughly chop.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
4. Toss in the chopped mustard greens. Stir to coat with the oil and garlic mixture.
5. Pour in apple cider vinegar. Season with salt and black pepper.
6. Cover the skillet and reduce heat to low. Cook for 5 minutes, stirring occasionally.
7. Remove the lid and continue cooking for another 3 minutes, or until the greens are tender but still vibrant.

Outstandingly tangy with a slight kick, these mustard greens are a versatile side that pairs beautifully with grilled meats or atop a bowl of grains for a hearty meal. The apple cider vinegar adds a bright acidity that cuts through the greens’ natural bitterness, making every bite a delightful contrast of flavors.

Mustard Greens and Black Eyed Peas Stew

Zero excuses needed to dive into this hearty, flavor-packed stew that’s a hug in a bowl. Mustard greens and black-eyed peas team up for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb smoked turkey, chopped
• 4 cups chicken broth
• 1 lb mustard greens, stems removed, leaves chopped
• 2 cups black-eyed peas, soaked overnight
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent.
3. Stir in chopped smoked turkey, cooking for 5 minutes to lightly brown.
4. Pour in chicken broth, bringing the mixture to a boil.
5. Add soaked black-eyed peas, reducing heat to simmer for 45 minutes until peas are tender.
6. Fold in chopped mustard greens, smoked paprika, and red pepper flakes, simmering for another 15 minutes.
7. Season with salt, then remove from heat.

Mustard greens lend a peppery bite, while black-eyed peas add creaminess—perfect over rice or with a side of cornbread for a Southern twist.

Conclusion

We hope this roundup of 18 spicy mustard green recipes has inspired your next kitchen adventure! Each dish offers a unique way to enjoy this flavorful green, perfect for home cooks across North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the spicy love. Happy cooking!