Anti Inflammatory Garlic-Dill Yogurt Mustard Greens
Mustard greens are one of those powerhouse vegetables that deserve way more time in the spotlight, and this skillet preparation is the perfect introduction. The leaves are wilted low and slow in extra virgin olive oil with sliced garlic and a pinch of red pepper flakes, building a deeply savory, slightly spicy base that makes the whole dish sing. What really sets it apart is the finishing move — a cool, creamy whole-milk yogurt folded in off the heat along with fresh dill and bright lemon zest, turning a simple pan of greens into something that feels genuinely special. Letting the pan rest for a couple of minutes before adding the yogurt is the key step that keeps everything silky and smooth rather than broken. The combination of anti-inflammatory heavyweights — olive oil, garlic, leafy greens, and live-culture yogurt — means every bite is doing real work without tasting like a wellness chore. It comes together in under 20 minutes and serves four, making it an easy weeknight side that punches well above its weight.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 lb mustard greens, stems removed, leaves torn into large pieces
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup plain whole-milk yogurt, at room temperature
- 2 tbsp fresh dill, roughly chopped
- 1 tsp lemon zest
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the garlic can brown quickly.
- 2
Add the mustard greens and water to the skillet. Toss with tongs to coat the leaves in the oil, then cover and cook until the greens are wilted and tender, about 8–10 minutes, stirring once halfway through.
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