Mustard greens are cruciferous, leafy greens that originated in the Himalayan region of India. The leaves can have either a crumpled or flat texture, and a pungent, peppery taste.
Preparation
Rinse and cut into 1/2″ slices for quicker cooking. You can steam, boil, sautee, or boil mustard greens.
Storage Tips
Mustard greens can be stored in a plastic bag, in the coldest part of the refrigerator for a day or two, however they wilt quickly and should be cooked as soon as possible.
Nutrition
Mustard greens are an excellent source of vitamin C, vitamin K, vitamin E, folate, beta-carotene, and manganese. Along with other cruciferous vegetables, mustard greens have been linked to cancer prevention due to their high antioxidant content. Specifically, mustard green consumption has been associated with the prevention of bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer, and ovarian cancer. (Read more about the health benefits of mustard greens on World’s Healthiest Foods.)
Recipes
Balsamic-Glazed Chickpeas and Mustard Greens
Braised Mustard Greens
Brown Butter Creamed Winter Greens
Calabrese Mustard Greens
Chickpea and Greens Curry Soup
Curried Mustard Greens with Kidney Beans
Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens
Gumbo z’herbes
Kid-Friendly Veggie Burgers
Miso-Glazed Tofu with Parsnips Two Ways
Pizza with Indian-Spiced Tomatoes, Mustard Greens and Goat Chee
Sausage Risotto with Spring Greens