This pungent and bold member of the brassica family (which includes kale, collards, broccoli, arugula and cabbage) adds some serious flavor to any dish you’re whipping up. I love their mustardy flavor and often times put loose leaves on my burger instead of traditional lettuce. Another great option is throwing a handful of loose leaves into hot pasta or ramen. They’ll wilt down and and their flavor will mellow out a bit. They also make a great pesto that tastes great on pizza, burgers and sandwiches. If you’re a mustard or horseradish lover you’ll love this leafy green. Mustard greens vary in shape, color, texture and even flavor. From mild to intense I recommend taking a bite off a leaf before deciding what you’re going to make.
TimesSpring, Fall, Summer, Winter
Cooking OptionsRaw, Sautéd, Steamed
Storage Best PracticePlastic bags in the fridge for up to 2 weeks
All Mustard Greens Recipes
Fingerling Potato Salad with Crispy Chickpeas, Capers & Roasted Garlic Mustard Green Pesto
October 21, 2015
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