Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Spicy Mustard Greens (gluten-free, vegan, ACD)


I love mustard greens. As a fan of strong, pungent flavors, I adore their inherent bity zippiness. When I don't want to think about what I'm making for dinner, I default to a making greens  with onions, garlic, and spices.  Easy greens recipes like this are a staple in my kitchen. 

This recipe is nothing earth-shatteringly unique, but it is delicious, simple, and versatile. You can easily season it differently or prepare with kale, collards, bok choy, or chard (if using chard, saute the chard stems along with the onions and garlic) instead of mustard greens. The cooking times may vary slightly, but the basic process is the same.  I served mine with smoked spicy pork loin and some zippy mustard. It would also be very good with a well-seasoned bean dish, sauteed tofu, roasted chicken, or an Indian-style curry. The choices are endless!

By the way, mustard greens are very easy to grow. If you have extra space in your garden, you might enjoy reaping the benefits of a plant or two. :)


Spicy Mustard Greens

serves 2-4

  • 1 bunch mustard greens, stem removed and leaves chopped
  • 2 medium onions, thinly sliced
  • 3 large garlic cloves, chopped
  • 1 Tbsp ghee or coconut oil
  • 1/2 tsp ground cumin
  • red pepper flakes or aleppo pepper, to taste
  • unrefined salt, to taste
  • juice of 1/2 lemon

Heat ghee in pan over medium high heat. Add onion and garlic, and saute until translucent. Add mustard greens. Cover pan and let cook for 2-3 minutes, then remove cover and stir. Replace cover and continue to cook for 3-5 minutes until greens are tender and vibrant green, adding a splash of water as needed. Remove cover and add cumin and red pepper flakes. Add lemon juice and salt, to taste. Serve.


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Reader Comments (5)

Your go-to meal concept parallels mine- something green with onions and garlic. It can't ever go wrong! Wishing I had some greens now for lunch!

April 12, 2011 | Unregistered CommenterKip

This is basically my go-to also...I especially love mustard greens! THey're also good with lotsa garlic and a splash of vinegar at the end.

April 12, 2011 | Unregistered CommenterA-K

This sounds so aromatic and full of flavour, I can't wait to try it!

April 12, 2011 | Unregistered CommenterMaria @ ScandiFoodie

I love the dish. The onions almost look like noodles. Thanks for the post!

April 17, 2011 | Unregistered CommenterMark

Ghee isn't vegan...fyi! It is still butter. Thanks for the recipe.

April 8, 2012 | Unregistered CommenterRebecca
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo