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.
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.