Macaroni with Mustard Greens, Lemon, and Parmesan

August 5, 2015









Mustard greens can be steamed, tossed into soup, sauteed (like spinach or Swiss chard), stir-fried or braised. Sub mustard greens for spinach or Swiss chard in recipes and see what you think - their peppery flavor is much reduced through cooking. The greens pair deliciously with beans (especially white beans and lentils), pork (especially ham hocks), other dark leafy greens (like spinach, collards and turnip greens), tofu, garlic, onions and citrus. Adding fat, salt and a little acid (like vinegar or lemon juice) also cuts the bitterness of bitter leafy green vegetables like mustard greens. Want more? Here's a great mustard green recipe roundup from our kitchen! 




  1. 2 cups (dry) macaroni or whole wheat macaroni

  2. 1 bunch mustard greens

  3. 1 tsp. minced garlic

  4. zest from 2 lemons

  5. 3 T olive oil

  6. 1/3 cup grated Parmesan cheese, plus more for serving





Cook pasta in a large pot of salted water 9-10 minutes, or until barely al dente. Reserve 1/4 cup cooking water before draining.   While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in large frying pan, add garlic and lemon zest and saute 1 minute. Add greens and saute about 5 minutes.   Add drained pasta to greens/garlic/lemon mixture, mix in, and heat 1 minute. If mixture seems dry, add pasta cooking water. Stir in Parmesan cheese and serve hot, with additional cheese to be added at the table if desired.

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