Ingredient Spotlight: Mustard Greens

Mustard greens, according to a survey we conducted last year, are among the most feared vegetables. This is a shame because, although some may never warm up to their pungent bite, mustard greens' peppery flavor can add a wonderful dimension to many dishes. They're also highly nutritious and easy to grow in a garden. Read on for some mustard greens recipes and tips for taming bitterness.

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.

Recipes:
• 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)

Comments (15)

Thanks! I have tons of red leaf mustard from my CSA, but have not quite accustomed to the flavor yet.

I planted mustard once, about five or six years ago, and have had scattered volunteers in various corners of my garden ever since.

A tender early leaf makes a great foil for a bleu cheeseburger: not as cold a crunch as iceberg or romaine, and adds a spicy zip to the sandwich. Probably would be great on a pulled pork sammy too.

Mustard greens are so delicious -- like lettuce with built-in horseradish. Very good on a roast beef sandwich.

I love the spicy deliciousness. So good with pork and lentils.

I slip 'em into beans/black eyed peas with pasta to create a rich stew with healthy ingredients. The flavor totally mellows out. Any place I could stick dino/Tuscan kale or collards, which is usually stews and long-cooked dishes, it works beautifully. Long live the greens!

Yay! Spread the mustard green love! They are great braised or sauteed. I even like the mild varieties in salads.

My vote: Mustard greens smoked salmon nice flatbread.

I like to throw a couple of handfuls into a soup at the end. After doing this a few times, I will never go back to bland old spinach in my soup!

Mustard greens are delicious and go in everything, from long-simmered beef braises to gently stir-fried with soy, sugar and mirin...

Coincidentally we just made mustard green soup, though using mizuna which is a bit milder and sweeter, as well as about 2/3rds of a bunch of red mustard. It couldn't be simpler; it was based on the basic "starchy veggie soup" concept using sweated onions, a peeled Japanese sweet potato (the light flesh keeps the color from going muddy), the greens, salt and pepper, and nutmeg. Use either chicken stock or vegetable if you want to keep it vegan. Simmer 20 minutes, blend lightly, and finish with lemon juice and green onions.

I like mizuna fresh in salads, too. It's bright and spicy but not overwhelming; I made a mizuna salad recently with a lime-cilantro-garlic vinaigrette and sliced cucumbers. Or chop leaves into miso soup. I think they pair well with winter squash, too.

The sound you're hearing is the gnashing of teeth! I adore mustard greens but they are simply unavailable in Europe.

When I lived in the US, I would simply saute them in olive oil and eat a big 'ol plate with salt and hot sauce.

Paalak paneer but using mustard greens is delicious.

This recipe from Maggie over at Pithy and Cleaver is absolutely delicious, and is the best way I've found so far to use mustard greens..

http://www.pithyandcleaver.com/?p=156

Mustard greens sauteed briefly with ginger and a hint of cumin seeds in mustard oil is delicious. I eat it with rice and lentils.