This leafy green is a member of the brassica family, and the whole plant is edible including the stems and seeds. In our CSA Shares you’ll find the long thick-stemmed leaves which are similar in taste to turnip greens and best steamed, braised, or sautéed. Mustard greens have peppery flavor and add a mild spicy flavor to most dishes.
Storage
Store in a loosely wrapped plastic bag in the refrigerator.
Preparation
Wash thoroughly using a salad spinner to remove any lingering dirt. Remove stems, if they are tough. Tear or chop leaves into bite-sized pieces for steaming, braising, and sautéing.
Recipes
Mustard Greens & Soba Noodles in Miso Dressing
Miso Noodle Soup with Delicata Squash
Cider Marinated Pork Chops with Wilted Greens
Cider Marinated Tempeh with Wilted Greens
Curried Mustard Greens and Lentils
Greens with Ginger and Sesame Seeds
Greens, Heirloom Tomato, and Lima Bean Soup
