Mustard Greens Cooked in Peanut Butter

Mustard Greens Cooked in Peanut Butter
Rate it!

mustard greens in peanut butter
Worth trying. Once.

With all those greens we picked up this week, we thought that we’d try something new. And, it just happens that we had checked out a book from the library, In Her Kitchen, by Gabriele Galimberti, which has recipes from all over the world. Each of the recipes is from a grandmother, showing the foods she cooks for her grandchildren (the reason behind this collection of recipes is kind of cool and explained in the introduction — we won’t give it away — find the book and read it for yourself). In it, there was a recipe from Flatar Ncube of Victoria Falls, Zimbabwe, which used pumpkin leaves, and we thought we could modify it for our mustard greens.

We weren’t really sure what to expect from this recipe, as it seemed quite simple and used very few ingredients. But, we figured, why not? It’ll use up that huge bunch of mustard greens in a single meal, and it might be really good.

Mustard Greens Cooked in Peanut Butter

Yield: 2 servings

Mustard Greens Cooked in Peanut Butter


  • 1 bunch mustard greens
  • 2 Tbs baking soda
  • 1/4 cup peanut butter
  • Salt, to taste

Abbreviated Instructions

Wash greens, remove stems, and chop roughly.

Bring a large kettle of water mixed with baking soda to a boil. Add greens and boil until tender, about 2 minutes. Drain and let cool slightly.

In a skillet, over medium heat, combine peanut butter and a pinch of salt. Add drained greens and cook for about 3 minutes.

Ingredient discussion:

We think you could make this using a large bunch of any kind of greens (the proper term, at least in the southeastern United States, is a mess o’ greens). We think the baking soda is there to help remove some of the strong flavors from the greens, but we’re just guessing. For the peanut butter, we used the kind with one ingredient, peanuts. It works for us.

Procedure in detail:

chopped mustard greens
After washing and removing the ribs, chop the greens into strips about 1 by 3 inches.

Wash and chop greens. Place the greens in a sink filled with water and wash thoroughly. Use a knife to remove the tough stems, then drain in a colander. Finally, chop into pieces that are roughly 1 by 3 inches in size.

Cook greens. In a large kettle over high heat, bring the water mixed with baking soda to a boil. Add greens and cook until tender, 2 to 5 minutes, depending on the variety.

boiled greens
It’s amazing how few greens are left after boiling them down.

Drain. Once cooked, drain greens in a colander for a few minutes. You don’t need to let them cool.

cooking greens and peanut buter
Yes, cook the greens for a few minutes with peanut butter and salt.

Sauté greens. In a skillet over medium heat, combine peanut butter and a pinch of salt. Add greens and cook, stirring until heated through, about 3 minutes.

Well, we originally chose this recipe because it seemed interesting and because it came from a portion of the world where greens are a regular part of the diet. We figured that would mean we’d have a tasty dish. But, to be honest, we figured wrong. It was quite bland, tasting mainly like heated peanut butter. Both of us ate it more out of duty than taste. On top of that, it seemed to require a lot of cleanup, as the greens stuck to the kettle, the colander, and the skillet. This recipe will not be going into our standard greens rotation. One star

Worth the trouble?

One Reply to “Mustard Greens Cooked in Peanut Butter”

  1. We don’t boil greens here at Chaos Manor. Water is an effective solvent for all the vitamins about to go down the drain. It seems such a waste. Instead I often wok stir-fry them with a little chile oil and ginger (and sometimes peanuts!). When battling fibrous greens though, I personally prefer a two-pronged attack; Step 1. Nuke them into submission. Step 2. Hit them with a sturdy wand mixer. This results in a coulis of adjustable smoothness, the flavor of which can be cleverly disguised by the blending in of various spices and/or I like to add some cream cheese or paneer. Yay, we just adjusted (with extreme prejudice) the natural texture and flavor of greens. Now you can throw it on a pizza dough round or hide it in lasagna!

Leave a Reply

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