Average: 3 (4 votes)
Active time
10 minutes
Total time
15 minutes
4 servings
Serving Size
1 cup

1 tablespoon olive oil

1 large yellow onion, medium diced

Pinch of salt

1 minced jalapeño pepper, seeds removed (optional)

4 cloves of garlic, minced

½ cup coconut milk

12 packed cups of chopped mustard greens, cleaned with large stems removed

1 teaspoon Dijon mustard

Juice of ½ lime

Ground black pepper 




  1. In a large skillet, heat the olive oil over medium heat. Add the onion, salt, and the jalapeno if using; sauté for 5-7 minutes, until softened and slightly brown. Add the garlic and sauté another 30 seconds. 
  2. Add the greens (in batches to fit in the skillet, if need be), and sauté until they are wilted, stirring occasionally. 
  3. Add the coconut milk, mustard, lime, juice, and stir to combine. Add additional salt, and pepper to taste. 


An Oldways recipe. Media: contact us for permission to reprint. 

How'd it Taste?

I'm really disappointed to see Oldways jumping on the coconut oil bandwagon and shunning dairy in the description. It wreaks of fad diets. And using "guilt" in reference to food promotes disordered eating.
Hi Erin. We agree that calling this recipe "guilt-free" as we did originally wasn't the best wording, and we've edited the intro text. However, our desire to share a creamy yet dairy-free recipe wasn't based on fad diets but on the fact that up to 75% of African Americans are lactose intolerant to some degree, so we try to make recipes connected to our African Heritage & Health program dairy-free whenever possible.
Thanks true about the lactose intolerance
I'm so glad I found oldways,(African heritage) Im so looking forward to making this! Thanks a million I would never have thought of making greens this way.
Wasn't what I expected. Kinda bland. I had to add my own flavor to it and it turned out great once I did.
We encourage people to experiment and make it their own! Do you mind sharing what you added?
Cynthia Edwards
I tired it. It came out wonderful. I had to add a smidgen of brown sugar to stave off the bitterness of the collards, but! I just finished a bowl snd I am HAPPILY satisfied. This will be on my Thanksgiving dinner menu.

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