Mustard Greens Recipes

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Megan Wolf RD
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sauteed mustard greens main

Mustard greens are part of the healthy “dark leafy green” vegetable family.  They are similar in texture to kale and collard greens, but with a bit more body.  And, like the name implies, mustard greens have a tangy, peppery bite reminiscent of mustard.   Mustard greens are wildly nutritious: low in calories, a good source of fiber and high in Vitamins K, A and C.  Additionally, mustard greens store very well in the refrigerator for at least one week.   I love them as a main course any time of day when they are sauteed with garlic and topped with a poached egg.  Try my recipe for Sauteed Garlic Mustard Greens with Sweet Potato and Poached Egg.

Shaved Mustard Green Salad

Shaved Mustard Green Salad

Many dark leafy greens are also excellent when eaten raw; and mustard greens are no exception.  Mustard greens have a thick center rib running down each leaf.  This should be removed for the best possible texture.  For this recipe, Shaved Mustard Green Salad, we use a food processor to thinly and evenly shave the mustard green leaves.  If a food processor is unavailable, the same effect can be achieved by hand with the help of a sharp knife.  We also add toasted hazelnuts for added crunch.  Toasting nuts bring out flavorful and fragrant oils, and crushing the hazelnuts before toasting increases the surface area -- which translates to even more nuttiness.  The salad is dressed with a simple, roasted garlic vinaigrette.  Roasting garlic reduces its spicy bite.  However, if you love the taste of raw garlic (I know I do!) this recipe works perfectly with minced, raw garlic added to the vinaigrette.

I hope you like my recipe for mustard greens, give them a chance.