Eat your Brassica Juncea!

Red mustard greens, a member of the brassica family, closely related to cabbage, kale, and collard greens. Mustard greens are traditionally found in African, Italian, Indian, Chinese, Japanese, and soul food cuisine and all parts of the plant: stem, seed and leaf are used.

With such a versatile cultural ingredient, you can imagine there are numerous ways to prepare mustard greens. We’ve outlined the basic methods, but don’t be afraid to unleash your inner chef and prepare them the way that suits your taste buds best!

Super salad 

Add greens to lettuce mixes for a peppery bite. Sweet dressings compliment the peppery taste well.

Lightly wilted 

Toss greens with hot bacon dressing, or mix chopped greens into hot beans or pasta and add fresh Parmesan cheese.

Quick cook

Boil or steam greens for just a few minutes in broth for bright, juicy and tender greens.

Southern style

Slow cook greens with a ham hock.

Simple Mustard Greens 

1/2 cup thinly sliced onions

2 cloves garlic, minced

 1 Tbsp olive oil

1 pound mustard greens, washed and torn into large pieces

2 to 3 Tbsp chicken broth or vegetable broth

(vegetarian option)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dark sesame oil

Sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Enjoy!

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