Tag Archives: what to do with mustard greens

Aug14

North Florida gardeners, it’s time to start seeds for the fall garden!

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Even now it’s still so hot outside, it is time to start thinking about the fall garden.

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Here’s some seeds I started this week: broccoli, cauliflower, kale, collards, kohlrabi, and Swiss chard.

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Some of the seeds have already started coming up, 5 days later! Even though it’s still so hot, the seeds germinate quickly in the warm weather, and will be ready for transplant when it finally starts cooling down a bit.

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I also planted a few patty pan squash. I may also plant some zucchini and yellow squash too.

Next month I plan to direct sow my mustard greens, turnips, rutabagas, and even try some carrots again. It seems like I try carrots multiple times a year, and something always seems to destroy them. I also need to get some herbs started this week: dill and cilantro.

I also want to have plenty of fall and winter bedding plants, so I’m going to start snapdragons & pansies from seed. For the cost of a few packets of seed and my time, I hope to have plenty of color through the winter.

I am really anticipating the kale and mustard greens. The kale is so good for you and I love it sauteed with a little bit of butter and garlic as a side dish. The mustard greens are fabulous in stir fries. Oh, and I really want some turnips too. Turnips, although a root vegetable that I don’t see often used, is really good, especially roasted.

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That reminds me, I need to plant some radishes next month too. Maybe for Thanksgiving I can make some Colorful Roasted Turnips, Carrots and Radishes.

Do you live in a climate where you get to have a fall garden? What are you planting?

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Apr6

Quick Stir-Fry Recipe with Mustard Greens

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I love to throw together a stir-fry as a quick and healthy dinner. All you really need is rice, a meat, and some random odds and ends of vegetables to make it work.

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Stir-fry with Mustard Greens

Here I used chicken, onions, bell peppers frozen last fall, carrots, and fresh mustard greens.

The mustard greens added such great flavor!

While the rice is cooking, I cook the meat, then begin adding vegetables. I start with the vegetables with the longest cooking time (like carrots), then end with those that just need a quick saute (mustard greens).

I typically just make my stir-fry seasoning to taste using the following: garlic, chili powder, soy sauce, pepper, powdered ginger, and a drizzle of sesame oil.

So quick, yummy, and nutritious.

If I didn’t think ahead to make something in the Crock-Pot (like fajitas!), I like to make something like this.

What’s your go-to quick dinner?

Feb13

Savory Sauteed Mustard Greens

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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!

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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.

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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. 🙂

Savory Sauteed Mustard Greens

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?