Mustard greens are the leaves of the mustard plant (Brassica juncea), and they often appear in Southern cooking as well as Indian, Chinese, Japanese, and African cuisines. There are actually many different varieties of mustard greens, ranging in leaf size and shape and color from green to red to purple. The most common type in the US is bright green with a frilly, ruffled texture. This beautiful color and texture is another great reason to incorporate mustard greens into your cooking!
When choosing mustard greens, know that the smaller, more tender leaves of spring will generally be milder in flavor than the mature leaves of summer and fall. If you don't find the flavor of the raw leaves too harsh, try adding a small amount to a salad for a lively, peppery accent. To tame the bitterness, use a combination of heat, salt, and fat. We like mustard greens just lightly wilted, blanched, or sautéd to retain the bright color and texture, but they can also be boiled or braised longer to soften the flavor. Ingredients that help balance the bitterness include salt, soy sauce, bacon, prosciutto, toasted nuts, olive oil, or sesame oil.
• Easy Braised Collard Greens with Bacon, from The Kitchn (substitute mustard greens)
• Mustard Greens, from Simply Recipes
• Balsamic-Glazed Chickpeas and Mustard Greens, from FatFree Vegan Kitchen
• Mustard Greens with Chipotle and Bacon, from Gourmet
• Four Easy Ways To Go (Mustard) Green, from Cookthink
(Image: Emily Ho)