I have a fondness for mustard greens, mostly because they challenge me to like them. I buy them because they look so beautiful, with their light green, frilly leaves that look so fresh. They beat kale in appearance any day. To eat them, however, you have to love a little spice in your food because mustard greens don’t mess around. You can’t hide them in garlic or dressing. Eat them raw and you’ll get a mustardy kick in your mouth. This is why they earned my respect as a green.
Mustard greens are the green or purple top leaves harvested from the mustard plant. This crunchy green is extremely nutritious; high in vitamins A, C and K. I like sautéed mustard greens in olive oil and garlic with a touch of sugar to mellow their bitterness. Mustard greens are also delicious stewed Southern style with some smoked ham and apple cider vinegar. You can also bake them to make mustard green chips or add them sparingly to a salad.
To prepare them, wash well in water. The curled leaf variety can hold a good amount of dirt in the leaves. If the leaves are large, remove the tough stem. Then cut or tear the leaves into small pieces.
This recipe was made with young, spring greens. Cook longer if you are using late season greens.
- 1/2 onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound mustard greens
- 3 tablespoons chicken or vegetable broth
- 2 teaspoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- salt and pepper
- 1 tablespoon toasted sesame seeds (optional)
In a large skillet, saute onion in olive oil on medium heat until tender, about 8 minutes. Add garlic and stir for 1 minute.
Add mustard greens, broth, vinegar and sugar. Add greens and let wilt in batches if they don't all fit in the pan at once.
When greens are wilted, sprinkle with sesame oil. Add salt and pepper and toss. Serve immediately topped with toasted sesame seeds (optional).