No ImageMustard Greens

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  1. Harshit

    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.

  2. Walter Matera

    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.

  3. Karin

    YUM! First time trying mustard greens. They were in my CSA- 4 different types in a big bundle. I didn’t change a thing

  4. Greg Veal

    Mean Greens!
    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)

  5. Letitia Pepper

    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!

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