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Tea spoon of fenugreek seed 1/2 tea spoon turmeric powder 4 table spoon of vetable oil 4 cloves of minced garlic and ginger 1 diced tomato 1/2 kg mustard greens.
Now heat pan add oil add fenugreek seed until it becomes black now add garlic turmeric powder golden brown add mustard greens add ginger and tomato cover lid cook for 10 min low heat uncover salt to taste lid back cook for another 5 min
Try dish prepared with mustard green in northern part of India called “Sarson ka Saag”…….Sarson mean Mustard.
It’s really tasty and prepared on winter season.
I first discovered mustard greens many years ago when I was a young enlisted soldier. I found some for sale in the commissary and brought them home to try. Simmered in ham stock, they were delicious. My family can eat them by the bunch! Today the only way I can find decent mustard greens is to grow my own but they always have a place in my garden.
YUM! First time trying mustard greens. They were in my CSA- 4 different types in a big bundle. I didn’t change a thing
Add canned (in brine) or fresh Serrano or Jalapeno peppers to the saute.
Also, add either blackeyed peas or white hominy for additional textures.
Less broth but flavor with hot pepper brine and/or vinegar (balsamic is my preference)
I caramalized the onions in lots of pastured butter (use olive oil for a vegan dish), added the garlic, stirred in the chopped (not torn) mustard greens until they were cooked through, added the dark sesame seed oil, left out the chicken stock, added some salt and pepper, and it was delicious, even a little sweet, not bitter. The dark sesame seed oil was a great idea, Ms. Bauer.
I then used the leftover mustard greens for a whole new meal by mixing them into some cooked spaghetti to which I added some toasted pine nuts. Yum!
Love the caramelized onions! Fun idea to mix everything into spaghetti too. Thanks Letitia!
In Bermuda we also lightly cook the chopped mustard greens, with onion and garlic, then add the rice and chicken stock – no need for salt or pepper as the stock is salty and the greens are naturally spicy, maybe some butter or more olive oil at the end of cooking.
Love this recipe, especially the sesame oil! I have also done some variations of this recipe–all with great success. Sometimes I leave out the broth, other times I will sauté mushrooms with the onions if I want to even out the spiciness of the mustard greens, and I have also subbed some of the salt for soy sauce if I want to make it even more Asian tasting. Great recipe, thanks for posting!
Thanks so much Niki, I’m so glad you liked the recipe!
To tone down the bitterness from the mustard greens… one can always wash it in 3 changes of water & vinegar. Like Kale, Collard & Turnip… the change in water does something to break up its “mustiness” or the “strong” flavor.
I had not tried mustard greens until this past weekend. I was more familiar with brocolli rabe which I’ve had and prepared numerous times. I have to say I’m really digging mustard greens though! Compared to brocolli rabe I find them to be much less bitter and more versatile. I’m pretty sure I could enjoy mustard greens a variety of ways whereas I would have a hard time enjoying rabe if not sauteed or tossed with pasta.
Call me crazy, but I had never had mustard greens before and decided to add to my salads UNCOOKED. Really adds some ZIP. Obviously, don’t overdue it because the taste is strong.
After boiling the mustard greens for about 5 minutes I drainied them and put extra-virgin olive oil, fish sauce, and some balsamic vinegar to create a salty, but sweet taste. I’ll cool them, and eat them at room temp.
Mustard greens, collard greens and kale (cooked or uncooked) are awesome with grapeseed oil, garlic powder, easy balsamic vinegar, a dash of sea salt and some pepper. I add a 1/4th of avocado when in a salad, some romaine, a dash of parmesan cheese or feta, some dried blueberry cranberries and toss! Mmmmmmmmmmmmmmmm!!!!
One can substitute smoked bacon for ham hock.
…or smoked turkey necks.
Smoked Turkey butts/tails give mustard, collards, etc greens a very delicious flavor!
I tried mustard greens for the first time. I washed them, like spinach, and broken them up and used them as the main/only leaf in a salad, I added tomatoes green pepper and cucumber. I used a honey mustard dressing and it was delicious! I think you could use any other filler veggies as you would in a tossed salad and it would be great with honey mustard dressing.
I made a quick stir fry with chopped mustard greens, garlic, onion, and oyster sauce. I didn’t have any bacon, salt pork, ham hock, or smoked sausage at home, but I did have Spam. I know what you’re thinking… but it was delicious diced up and stir fried with the mustard greens.
I made homemade french onion soup the other nite and I also had cooked up some delicious mustard greens. I added them to the french onion soup and it was a hit! I had sauteed the greens with olive oil, garlic, onions and seasoning then simmered for a while til tender.
I can just imagine. Mustard greens would be terrific added to French onion soup. ~Elise
Here is something I thought up and serve quite frequently. It is sharp, sour and quite powerful taste wise and a good counterbalance to robust ingredients such as BBQ meats but nice with bland things like potatoes too. A lot of bold novel flavors for a mere 4 minutes preparation.
I slice carrots and chop mustard greens and put into a microwave steamer. Steam for around 3 minutes – remove and mix in a good amount of Dijon mustard,a sprinkling of sesame seeds and a good dose of Cognac or brandy. Serve immediately while there is still a bit of crunch to the carrots and the Cognac aroma is strong.
You don’t need much to enjoy mustard greens. I took a shovel and turned up a spot about 4′ square threw in some good potting soil,1 bag of mustard & spinach seed, voila! I’m a farmer. Spring & fall you waddle down to the garden one morning when the dew is heavy & the greens are young, pluck a few, mmmmmm. The next trip youll take a salt shaker, heaven. One happy camper, enjoy.
OMG! This recipe was so awesome, I made another helping. The caramelized onions, and the sesame oil add such a wonderful flavor. I know that Bacon is the usual flavor that one thinks of with Mustard Greens, but the sesame oil can stand alone against the bacon fat.Bravo!