I think mustard greens are beautiful. I love the looks of their frilly, vibrant green leaves.
I like to eat them too.
David from Florida Survival Gardening recommended them as his favorite greens. I found some seeds for a great price, and so planted about 25′ of them. Good thing I ended up liking them!
They do have a peppery, mustardy taste when raw, but they become sweeter when cooked. They are much more tender then collards and kale, and cook faster than either of them.
However, they still hold up well in cooking.
Here’s what I like to use to prepare them: 1/2 cup homemade chicken or turkey stock(I make mine in the Crock Pot), diced onion, a bunch of greens, and a bit of salt.
First, saute the onions in the stock until they are translucent.
Add the torn greens a little at a time, wilting each batch down as you go.
I don’t believe in cooking these vibrant greens until they are a dull grayish olive green- yuck. Just wilt them until soft and cooked through.
Salt to taste, then garnish with bolted pak choi. 🙂
If you really want some delicious flavor, add some of the vinegar from pickled jalepeno peppers- so good!!!
I could eat a whole bowl of them prepared in this simple way. The flavor is so rich, especially with the homemade stock.
I love to eat nutritious greens in our Florida winter, when fresh tomatoes and buttery squash are a distant memory.
Eating seasonally is so delicious! I save so much money by growing much of my family’s vegetables. Maybe one day I will have a mini orchard and provide much of our fruit too, but for now vegetables are a good start.
Mustard greens are quite easy to grow, even in North Florida’s poor soil. Maybe you’ll try them too?