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.
What Do Mustard Greens Taste Like?
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.
What to Do With Mustard Greens
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.
When Are Mustard Greens in Season?
Mustard greens are in season in the cooler growing months — spring into early summer and then again with a second planting in the fall. They don't take too well to summer's intense heat. They're easy to grow, and leaves regrow after they've been harvested. As they mature, mustard greens become more bitter. To avoid bitterness, choose mustard greens that are harvested young. And, they often survive the first frost, with more mellow flavors when harvested after the frost.
Buying and Storing Mustard Greens
Buy mustard greens at the farmers market, Asian markets, or traditional grocery stores. Look for leaves that are fresh, crisp, and vibrantly green, not wilted or yellow. For mellower flavors, choose smaller leaves. For stronger flavors, choose larger leaves.
Store, unwashed, in a damp paper towel in the refrigerator crisper drawer for up to 1 week.
How to Clean Mustard Greens
Clean mustard green leaves right before cooking. Place them in a bowl full of cold water and swirl them around to remove any dirt on the leaves. Then, allow them to float in the water for a few minutes. Any dirt should sink to the bottom of the bowl. Remove and pat dry before preparing the greens.
More Delicious Ways to Eat Your Greens!
- Collard Greens
- Sautéed Greens With Pine Nuts and Raisins
- Easy Pasta With Winter Greens
- Watercress Salad With Warm Bacon Dressing
- Creamed Spinach
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 pound mustard greens, washed, large stems removed, leaves torn into large pieces
2 to 3 tablespoons chicken broth or vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
Sauté the onions and garlic:
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 10 minutes.
Add the minced garlic and cook a minute more, until fragrant.
Add the greens:
Add the mustard greens and broth. Cook until the mustard greens are just barely wilted.
Finish and serve:
Remove from heat. Toss the greens with sesame oil and season with salt and pepper.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 81mg||407%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|