Mustard Greens

Description:

Mustard greens are feisty, peppery leafy greens from the brassica family. Their bold flavor adds a spicy kick when eaten raw, but cooking tames the heat and brings out a mild bitterness similar to collards or kale.

Nutritional Highlights:

High in vitamins A, C, and K, as well as folate, calcium, and antioxidants. Mustard greens are especially rich in glucosinolates, compounds known for their cancer-fighting properties.

Storage & Handling:

• Keep unwashed mustard greens in a sealed container or produce bag in the refrigerator for up to 5–7 days.
• Wrap in a slightly damp cloth or paper towel to retain crispness.
• Wash thoroughly before use to remove grit, especially from curly varieties.

Cooking Tips:

• Raw: Use baby leaves in salads or slaws for a bold peppery bite.
• Sautéed or Braised: Cook with garlic, onions, or smoked meat for a Southern-style side dish.
• Wilted: Add to hot soups, curries, or pastas at the end of cooking.
• Fermented: Delicious in spicy mustard green kimchi or pickled mixes.

Recipe Inspiration:

• Sautéed Mustard Greens with Garlic: https://www.simplyrecipes.com/recipes/mustard_greens/
• Mustard Green & Potato Curry: https://www.vegrecipesofindia.com/mustard-greens-potato-curry-recipe/
• Southern Mustard Greens: https://www.soulfullymade.com/southern-mustard-greens/

Extending the Harvest:

1. Freezing:
   • Blanch for 2 minutes, cool in ice water, drain well, and freeze in airtight containers or bags.
   • Use in stews, soups, or stir-fries straight from frozen.
2. Fermenting:
   • Use in kimchi or traditional southern-style pickled greens.
3. Dehydrating:
   • Dry leaves for green powder blends or seasoning mixes (especially baby mustard).