What We’re Cooking With Now: Mustard Greens

By Chris Cox, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Mustard Greens

Why: Like almost all leafy green vegetables, mustard greens contain antioxidants and are also a great source of fiber, and vitamins K, A and C, folate, manganese and phytonutrients.

Shopping Tip: Look for green leaves that don’t have blemishes or show any yellowing or withering. Mustard greens should have stems that look freshly cut and aren’t thick, dried out, browned or split. To store mustard greens effectively, discard bruised or yellow leaves and remove bands or ties that hold the bunches together. Gently wrap them in damp paper towels and store them loosely in plastic bags. Keep moist and cool in the high humidity bin of the refrigerator for up to five days.

Preparation: Cut the leaves and stems together, as both are edible. Treating mustard greens like kale or collard greens will achieve the same results. Sautéing mustard greens preserves more of their natural flavor than boiling or steaming. 

Recipe: Spicy Sautéed Mustard Greens 

Ingredients 

1 Tbsp. sesame oil
2 cloves of garlic, minced
2 bunches of mustard greens, chopped
1 Tbsp. stone-ground mustard
1 Tbsp. hot sauce
½ tsp. red pepper flakes
Salt and pepper to taste

Directions:

This is a great dish for the cold winter months as it packs a lot of flavor and spice and can be served next to just about any dish as a spicy, healthy side.

Heat a large skillet and add the sesame oil. Add the chopped greens and sauté for three minutes, then add garlic and sauté for another minute. Add the stone-ground mustard, hot sauce and red pepper flakes. Stir until well mixed and add salt and pepper to taste. Serve hot and enjoy!

Note: this dish is quite spicy! The sesame oil gives a flavor similar Southeast Asian cuisine, and if you omit the hot sauce and red pepper flakes, it will still be a great, non-spicy side dish.