Cutting the Mustard (Greens)

This week in my CSA box there was, once again, a lot of greens: Swiss chard, spinach, lettuce, parsley, broccoli leaves and… Wait! Something new: Mustard greens! Although they are available throughout the year, mustard greens (like most leafy greens) are in season from December through April when they are at their best and most readily available. In fact, by this time of year, there is a such a bounty of leafy vegetables like mustard, that using them all up before they wilt and turn to mush can be a real challenge.

Mustard greens are the leaves of the mustard plant, Brassica juncea. The leaves of mustard greens can have either a crumpled or flat texture, and may have toothed, scalloped, frilled or lacey edges. In addition to providing incredibly nutritious, mildly spicy greens, this plant also produces the tiny, brown seeds that are used to make Dijon mustard.

Mustard greens are jam-packed with nutrients. They provide excellent amounts of 9 vitamins and 7 minerals, including Vitamins A, C, E, K, folate and magnesium. And if that were not impressive enough, being a member of the Brassica family along with broccoli, cabbage and Brussels sprouts, they also feature the health-promoting phytonutrients known as glucosinolates.

A Brief History of Mustard Greens

Mustard greens were first cultivated in the Himalayan region of India, and have been grown and consumed for more than 5,000 years. Mustard greens are a notable vegetable in many different cuisines, ranging from Chinese to Southern American. While India, Nepal, China and Japan are among the leading producers of mustard greens, a significant amount of mustard greens are grown in the United States as well.

Peppery mustard greens put the zip and soul in the mixed greens traditionally used for Southern American soul food cooking. Like turnip greens, they became an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African foodways.

How to Select and Store

Purchase mustard greens that are unblemished and free from any yellowing or brown spots. They should look fresh and crisp and be a lively green or purple-green color. Mustard greens should be stored in a plastic bag in the refrigerator. They should keep fresh for about three to four days.

Preparing Mustard Greens

For basic mustard green preparation, wash the leaves and fold in half with the top of the green folded inward. Cut along the stem and remove. Or, if you plan to cook the greens for a long time, such as when using them in soup, you can keep the leaves intact with their center stem.

The easiest way to clean the leaves is the same way you would clean spinach: place the mustard greens in a large bowl of tepid water and swish them around with your hands. This will allow any sand or dirt to become dislodged. Remove the greens from the water, empty the bowl, refill with clean water and repeat this process until no sand or dirt remains in the water (usually two or three times will do the trick).

Young mustard greens make a great addition to any kind of salad, as well as an exciting alternative to lettuce in a sandwich. Your can also add chopped mustard greens to pasta gives it a little kick.

Pungent mustard is often mixed with hearty collards and flavorful turnip greens, tossed in the pot with some ham hocks and gently simmered for an hour or two, until the mix is meltingly tender. It is this “mess o’ greens” that is featured at many, if not most, Southern celebrations and large family dinners. The pot-likker at the bottom—the vitamin-rich, green broth that results from the long simmering—is highly prized and is traditionally sopped up with a piece of fresh cornbread.

If Southern cooking doesn’t appeal to you, sautée mustard greens with almost any protein, grain or vegetable you like, especially sweet veggies like yams and carrots. Just keep in mind that mustard is more tender than collards or kale, so needs less cooking to make it soft. To decrease the spicy, bitter flavor of mustard greens, cook them in boiling water for one minute before sautéeing. Then sautée in oil until tender, about 15 minutes.

Here’s a unique way I like to enjoy mustard greens, combining all the health benefits of raw food with plenty of nutritious, clean fat:

Raw Mustard Greens with Garlic Mayonnaise

• 1/4 cup garlic mayonnaise (see below)
• 3/4 pound mustard greens, stemmed and chopped
• Freshly ground black pepper

1. Rinse and dry the mustard greens.
2. Slice away the stems, fold over the leaves and cut them into bite-size pieces.
3. In a large bowl, toss the mustard greens with a little of the mayonnaise, adding a little at a time and tasting as you go. The leaves should be coated but not sogged down by the mayonnaise.
4. Add freshly ground black pepper to taste.

Garlic Mayonnaise

• 2 egg yolks from pastured eggs
• 1 teaspoon Dijon mustard
• 1 small clove garlic, peeled
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh lemon juice
• 1 cup mild-flavored olive oil
• sea salt and pepper, to taste

1. Combine the egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor.
2. Start to process, and as the machine runs, very slowly add the oil in a thin stream through the top spout. The mayonnaise will come together and thicken all of a sudden.
3. If the mixture is too thick, add a little warm water to thin it.
4. Add salt and pepper to taste.
5. The mayonnaise will keep for about 1 week in the refrigerator.
6. Enjoy with mustard greens (above), or any dish that calls for mayonnaise.

This post is participating in Fight Back Fridays hosted by Food Renegade!

Tagged as: CSA, mustard greens, raw food, Recipes, seasonal recipes