5 Mustard Green Recipes You'll Love

Mustard Green Soup

Discover the comforting warmth of mustard green soup, a delightful way to enjoy these nutrient-rich greens. Here's a simple recipe to get you started:

• 4 cups of chicken or vegetable broth
• 2 bunches of mustard greens, washed and roughly chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• A pinch of red pepper flakes for heat (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
2. Add the diced potato and cook for about 5 minutes.
3. Pour in the broth, bring to a boil, then reduce heat to simmer.
4. Add mustard greens, cook until they are wilted and tender, approximately 10 minutes.
5. Blend the soup until smooth using an immersion blender or carefully transfer to a blender. If using a stand blender, blend in batches.
6. Season with salt, pepper, and optional red pepper flakes.
7. Serve hot with a drizzle of olive oil and a sprinkle of fresh herbs like parsley or dill.

💡 Note: If you prefer a chunkier soup, reserve some of the greens and potatoes before blending, then mix back in.

Mustard Green Pesto

Transform your typical basil pesto into something unique with mustard greens. This pesto has a wonderful peppery bite:

• 2 cups of mustard green leaves, stems removed
• 1/3 cup pine nuts or walnuts
• 1/2 cup parmesan cheese, grated
• 2 garlic cloves
• 1/3 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a food processor, blend mustard greens, nuts, garlic, parmesan, lemon juice, salt, and pepper until finely chopped.
2. Slowly stream in olive oil while blending until you achieve a smooth but still textured paste.
3. Adjust seasoning with additional salt or pepper if needed.
4. Use this mustard green pesto on pasta, as a spread, or even mixed into scrambled eggs for a flavor boost.

💡 Note: This pesto can be frozen for later use. Portion into ice cube trays and thaw out for a quick meal enhancer.

Mustard Green and Red Bean Salad

This mustard green and red bean salad is not only hearty but also packs a nutritional punch:

• 3 cups mustard greens, chopped
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 red onion, finely sliced
• 1 bell pepper, diced
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mustard greens, beans, onion, and bell pepper.
2. Whisk together olive oil, apple cider vinegar, sweetener, salt, and pepper in a small bowl to make the dressing.
3. Pour the dressing over the salad, toss to combine.
4. Let it sit for at least 10 minutes before serving to allow flavors to meld.

💡 Note: Adding feta cheese or avocado can give this salad a creamy dimension.

Mustard Greens and Eggs

A simple yet delightful dish where the robust flavors of mustard greens perfectly complement eggs:

• 2 bunches mustard greens, roughly chopped
• 4 eggs
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt, pepper, and red pepper flakes to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, cook until soft.
2. Add the mustard greens, cook until wilted.
3. Create wells in the greens and crack eggs into each well.
4. Cover the skillet and cook until the eggs are done to your preference, about 3-5 minutes.
5. Season with salt, pepper, and a dash of red pepper flakes.

💡 Note: For a richer flavor, consider adding some bacon or sausage to this dish.

Asian Mustard Green Stir Fry

Bring the flavors of Asia into your kitchen with this zesty stir-fry:

• 4 cups mustard greens, chopped
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon honey
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a wok or large skillet over high heat.
2. Add garlic and ginger, stir-fry for 30 seconds until aromatic.
3. Add mustard greens, stir-fry for 2-3 minutes until slightly wilted.
4. Mix in soy sauce or tamari, and honey, cook for another minute.
5. Serve hot, sprinkled with sesame seeds for added crunch.

💡 Note: This stir-fry can be served over rice or as a side dish with grilled fish or tofu.

Incorporating mustard greens into your cooking repertoire not only adds diversity but also ensures a vibrant, nutrient-rich addition to your meals. These recipes showcase the versatility of mustard greens, from soups to stir-fries, making them an excellent choice for health-conscious and flavor-seeking home cooks alike. Whether you're looking for a quick side dish, a full meal, or an interesting twist on traditional recipes, mustard greens provide an adventurous yet approachable option.

Are mustard greens good for you?

+

Mustard greens are packed with vitamins A, C, and K, along with folate and fiber. They are also known for their antioxidant properties, helping to combat oxidative stress in the body.

Can I use baby mustard greens instead of mature ones?

+

Yes, baby mustard greens are less pungent and can be used similarly, but keep in mind they wilt much faster due to their tenderness. Adjust cooking times accordingly.

How do I store mustard greens?

+

Store them in the crisper drawer of your refrigerator, wrapped in damp paper towels to preserve their freshness. They should last for about 3-4 days.

Can mustard greens be frozen?

+

Yes, you can blanch mustard greens first, then freeze them. However, the texture might change slightly upon thawing, making them better for cooked dishes like soups or stir-fries.