How Can I Use Mustard Greens in the Summer?

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated May 1, 2019
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Q: I ended up at the farmers market right before a downpour and a generous vendor gave me an offer I couldn’t refuse. Now I have a huge amount of fresh mustard greens in the fridge, but I’m having a hard time finding any good summer recipes to use them in.

I typically love using them in salty, brothy soups (to cut their bitterness), but it’s too dang hot out for that. Any ideas out there?

Sent by Sarah

Editor: If you don’t find the flavor of raw mustard greens too harsh, try adding just a few leaves to a salad for a lively, peppery bite. Otherwise, blanching or sautéing them for a side of wilted greens is always nice. You can also try incorporating them to a stir-fry or curry.

Readers, do you have any favorite summery recipes with mustard greens?

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