Mustard Greens and Yellow Squash Saute

Enjoy two iconic side dishes from the HeartMath Kitchen. These summer vegetables reflect the North Carolina roots of the company’s founders as well as the healthy mindset of its California-based workforce.

Sara’s Mustard Greens

This dish is a recipe with Southern roots. The sauce is very flavorful and complements the mustard greens, which can sometimes taste bitter on their own.


3 bunches mustard greens, washed and chopped roughly
1 red onion, cut in ˝ circles
5 Tablespoons tamari or soy sauce
1 teaspoon Bragg Liquid Aminos* (optional)
˝ cup + 2 Tablespoons Earth Balance,* butter or ghee
4 Tablespoons rice wine vinegar
1 teaspoon sea salt* or any type of salt you prefer


1. Sauté onions in 2 tablespoons of Earth Balance until tender and caramelized.

2. Steam mustard greens for 30–45 minutes until they have turned an “army green” color and are very soft. Drain well in colander.

3. Melt remaining Earth Balance in saucepan and add rest of ingredients.

4. Mix drained greens, sauce and onions in pan briefly.

Serves six to eight. Cooking time: one hour.

Next: Yellow Squash Sauté and *Tips from the HeartMath Kitchen

Yellow Squash Saute

The sweetness of the squash really surfaces as it caramelizes while cooking. A wonderful side dish that adds color to any meal.

Yellow Squash Sauté


2 lbs. yellow squash, cut in circles
˝ of a red onion, cut in quarter circles
2 Tablespoons Earth Balance,* butter or ghee
2 Tablespoons olive oil
1 teaspoon sea salt* or any type of salt you prefer
Dash of pepper


1. Heat Earth Balance in frying pan over medium heat. When melted, add olive oil.

2. Add onion and squash to pan and mix briefly. Refrain from stirring for a few minutes, allowing vegetables to caramelize.

3. Stir occasionally until squash softens and starts to lose its shape. Add salt and pepper midway through cooking. (Don’t add salt in the beginning as the squash will release its liquid and diminish the caramelization.)

Serves four to six. Cooking time: 20 minutes.

*Tips from the HeartMath Kitchen:

1. Bragg Liquid Aminos is a certified non-GMO liquid protein concentrate, derived from healthy soybeans.

2. Earth Balance is a vegan butter-like spread made with olive, soybean, canola and palm oils.

3. Sea salt has more minerals than table salt. Quality depends on where it’s from. At the HeartMath Kitchen, we prefer Redmond Sea Salt from Utah or any Himalayan sea salts.


Emma B
Emma Blydenburgh4 years ago

Nancy- I had the same reaction. Also, why are those greens being cooked to death? (The sauce sounds good)

Nancy W.
Nancy W6 years ago

the title says Mustard Greens and Yellow Squash Saute but they forgot the squash in the ingredients and no mention in the instructions

Shawn P.
Shawn P6 years ago

Love the yellow squash, have made it many times, but I don't cook it as long, more al dente and juicier!

Sara C.
Sara C.6 years ago

Bessie V,

Thank you for your comment. I do believe it would be good without salt.

Tom Sullivan
Tom C Sullivan6 years ago

Sounds great can't wait to try it

Samantha Phillips
.6 years ago

Mmmm....Yum. Thank you. :)

Jo Asprec
Jo Asprec6 years ago

Thanks for the recipe!

Elisabeth T.
Elisabeth T6 years ago

Thanks for the article and yummy recipes...

Kirsten B.
Past Member 6 years ago

This looks good - I've bookmarked it to try.
Thank you.

Akin Adelakun
Akin Adelakun6 years ago

Thanks for sharing!