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Sautéed Mustard Greens with Shallots, Garlic Scapes & Lemon

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  • Author: Stacey
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 4 small portions 1x


Looking for a delicious, easy and versatile side dish to complement your chicken, pork or steak dinner? Sauteed mustard greens with shallots to the rescue!


Units Scale
  • 1 large bunch of mustard greens
  • 1/4 cup finely diced shallot
  • 1/4 cup diced garlic scapes (or one garlic clove, finely diced)
  • 1 lemon wedge (more to serve on side if you want)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Chili flakes, garnish (optional)

NOTE: This recipe yields 4 small portions, but you can use the recipe multiplier function if making for more people.


  1. Dice the garlic scapes. First, I chopped them like I would scallions. Garlic scapes are meatier than scallions, so you'll want to chop them down a bit finer from there (my video shows this well). 
  2. Finely dice your shallot. 
  3. Cut the stems from the mustard greens and discard. Chop the mustard greens and set aside for a moment. 
  4. Heat olive oil in a large sauté pan on low-to-medium heat. Add the shallots and garlic scapes. If you’re using regular garlic, add the shallots first and let them cook for a minute or so – then add your garlic. Either way, give it a pinch of salt and pepper and stir everything for a couple of minutes.
  5. Add the mustard greens to the pan and put the lid on- leaving on low-to-medium heat. Let steam for 3-4 minutes until greens have become mostly wilted. Take the lid off and give it a stir to incorporate the shallots and garlic scapes into the greens. Turn the heat off and let sit covered another 2 minutes. Remove the lid and add a squeeze of fresh lemon and pinch of salt and pepper if you feel it needs it. 
  6. Transfer to a serving bowl and sprinkle chili flakes on top (optional). Garnish with lemon wedge (optional).
  7. Serve immediately.