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Have you ever tried mustard greens?
Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking.
I find them less bitter than kale or collard greens, and more peppery, like arugula.
Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body.
My father recently discovered mustard greens at our local farmers market and they’re his new love.
I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.
Do you have a favorite way to prepare mustard greens? Please let us know about it in the comments.
Mustard Greens Recipe
Ingredients
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
Method
1 Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
3 Toss with sesame oil. Season with salt and pepper.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Mustard Greens
I grew up in the deep South. We ate collard, mustard, and turnip greens with some onions and ham or bacon in it with a big slice of cornbread and maybe a glass of cold buttermilk. Cyd
I grew up on mustard greens in Virginia. It was a staple.
Got mustard greens from the CSA this week, never made them before. Just made this recipe and it’s a keeper! I will actually go out and buy mustard greens again! Great addition to my hearty greens repertoire.
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Fantastic, Barbara, I’m so happy you like them! Ever since I discovered mustard greens I’ve been eating them on a regular basis, so good!
How do you know when they are done growing?
Do you mean when is it time to stop harvesting the mustard greens, Betsy? I’d just keep doing it until they petered out. A light frost can even improve their flavor.
You can just cut off the lower leaves and it will continue growing fresh leaves for a long time. Very tender and good.
Not bad at all when sautéed in a oil
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