Mustard greens are related to kale and collards, but are less bitter and have a more spicy horseradishy taste, like arugula.
Mustard greens are a good source of calcium, magnesium, folic acid and vitamin K.
Depending on the variety, the leaves can be green, red, flat or frizzy!
If you like the peppery taste it can be eaten raw with your favorite dressing but to offset the heat you might want to sautee or braise them.
Best stored like all greens, either in a bag or container in the fridge.
RECIPES
Mustard Green Recipe
½ cup thinly sliced onions
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 tablespoons chicken or vegetable broth
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dark sesame oil
In a large saute pan, saute onions in olive oil over medium heat until they begin to brown and caramelize, about 5 to 10 minutes. Then add minced garlic and cook a minute more until fragrant. Add the mustard greens and broth and cook until the mustard greens are barely wilted. Toss with sesame oil and season with salt and pepper. (https://www.simplyrecipes.com/recipes/mustard_greens/)
Thai Mustard Green Casserole with Coconut Milk
