Mustard Greens: The Peppery Leaf
As the name suggests, mustard greens come from the same family as the seeds used to make mustard. This leafy green boasts a unique, peppery flavour a bit like a cross between rocket and cress.
Suggested uses
- Wash well before use
- Best used fresh or lightly cooked to retain its nutrients
- Use in salads or as a substitute for spinach or kale in recipes
Ideas
- Salad: Mix mustard greens with other salad greens, like lettuce and arugula, for a zesty and refreshing salad.
- Saute: Lightly saute mustard greens with garlic and olive oil for a nutritious and flavorful side dish.
- Smoothies: Add a handful of fresh mustard greens to your favorite smoothie for a peppery kick.
- Wrap: Use a large mustard green leaf as a wrap instead of a tortilla or bread for a low-carb meal.
Mustard greens have been grown and cooked across Asia and Europe for centuries, eaten raw when young and braised once the leaves toughen.
Incorporate mustard greens into your meals and enjoy their feisty flavour and nutritional diversity.
Related Posts
Early Spring Salad Mix
Chickweed, chervil, three cornered leeks, violets, and combined with three cornered leek flowers.
Suggested use:
Was...
Read More
Chervil: The Delicate Herb with a Punch of Flavour
Chervil is the super early spring green, that adds subtle wild flavours to your salads or a beautiful finishing touch...
Read More
Three cornered leeks
One of the first wild greens of the year.
Three cornered leeks have a last minute growth spurt in Autumn and are amon...
Read More