About: Related to kale, cabbage, and collard greens, these leafy greens are used frequently in Chinese, Japanese, and Indian cooking. Mustard greens are less bitter than kale or collard greens and more peppery like arugula. When cooked these lose their mustard bite, though the young leaves can be eaten raw in salads. Try braising, boiling, sauteing or steaming. Acids, such as vinegar or lemon juice, couple well with the strong taste of mustard greens.
Nutritional Information: Mustard greens are a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, folate, calcium, potassium, and manganese!
Storage: Refrigerate in a plastic bag. Do not wash until ready to use.
Tips: Sugar can be sprinkled over mustard greens to counter the bitterness.
Quick Fix: Cook in olive oil or butter with some garlic and a splash of liquid. Try with sesame oil for a kick.
Recipes: Mustard Greens with Balsamic Vinegar, Braised Leeks and Mustard Greens, Pasta with Caramelized Onions and Bitter Greens