Mustard Green Info: Use like kale or spinach. Raw, mustard greens can be fairly spicy, but they become much more mild when steamed/cooked. Try them in casseroles, stir fries, salads, etc. Cooking time is in between that of spinach and kale. Like all greens, for longest storage, wrap tightly in a plastic bag, so little or no air can get in the bag. Don’t be scared….try ‘em; you might like ‘em! You can also blanch greens and freeze them for wintertime cooking.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Zingy Mustard Greens, Creamed Mustard Greens, Spicy Beef with Greens, Greens Croquettes, Risotto with Greens, Warm Salad of Mustard Greens and Black-Eyed Peas, Rotini with Spicy Turkey Sausage and Mustard Greens
Zingy mustard greens
1 bunch mustard greens
1 Tbsp olive oil
1 c chopped onions
3 cloves garlic
1 large red bell pepper, chopped
1/2 cup chicken or vegetable broth
1 Tbsp cider vinegar
2 tsp sugar
Wash greens thoroughly. Drain. Cut into 1/2 inch strips.
Heat oil in large, heavy pan over medium heat. Add onion and garlic, cook and stir for about 3 minutes.
Stir in greens, pepper and broth. Bring to boil then reduce to simmer. Cook, covered, about 15 -20 minutes, until greens are tender.
Stir vinegar and sugar until dissolved. Sprinkle over cooked greens. Serve immediately as side dish.
Creamed Mustard Greens
Melt butter in saucepan over low/medium heat.
When it just begins to foam, add flour gradually while whisking
Slowly pour in milk, continuing to whisk, and add pinch of nutmeg
Continue to cook (and whisk!) until sauce thickens, about 15 minutes.
Pour over blanched mustard greens (or spinach!), then pop in a 350 oven for 10-20 minutes
Spicy beef with greens
Makes 6 servings
1 lb top round beef
2 tsp chili powder
1 tsp each garlic powder & black pepper
1/2 tsp each cayenne & dry mustard
8 new potatoes, halved
3 c chopped onion
1/4 c chopped fresh oregano
2 c beef broth
2 cloves garlic, minced
2 large carrots, cut into matchsticks
2 bunches mustard, kale or turnip greens, washed and stems removed
Slice beef across grain into 1/8-inch thick strips. (Have butcher do it, or work with meat partially frozen.)
Combine chili powder, garlic powder, black pepper, cayenne, and mustard. Dredge beef strips in mixture.
Coat heavy skillet with nonstick spray coating, and place over high heat. Add meat; cook, stirring, 5 minutes.
Add potatoes, onion, oregano, broth, and garlic. Cook, covered, over medium heat 20 minutes. Stir occasionally.
Stir in carrots, and lay mustard greens on top. Cook, covered, until carrots are tender, about 15 minutes.
Serve with hearty bread.
2 lbs. leaves of mixed greens (Spinach, Kale, Swiss Chard, etc.)
1 medium onion, finely diced
2 eggs, lightly beaten
1/2 cup cow’s milk cheese, grated
2/3 cup fresh breadcrumbs, plus extra
Salt and Pepper
Oil or butter
Bring a large pot of water to a boil. Salt the water and then add the greens. If you are using a mix of greens, add them in order of coarseness (i.e., start with kale, end with spinach). Cook until just wilted, no more than a minute or ninety seconds. Drain thoroughly, gently pressing the leaves against the sides of the colander. Allow the greens to cool, and then roughly chop.
In a mixing bowl, combine the greens, onion, eggs, cheese, pepper, and approximately half of the breadcrumbs. If the mixture is too wet to form cakes, gradually add more bread crumbs until it is possible to mold the mixture. Form small patties, roughly the size of a small hamburger, and set aside.
Put a plate in the oven and set the oven to low heat. Over medium heat, cover the bottom of a cast-iron skillet or nonstick pan with oil or butter. Add a few of the cakes to the pan, being careful not to overcrowd it. (The amount of cakes you add depends on the size of the pan.) Cook for approximately five minutes, or until browned, flip the cakes and cook an additional five minutes to brown the other side. Remove the cakes to the plate in the oven and continue with the next batch. Repeat until cakes are cooked.
Risotto with Greens
No greens will be wasted...if you are not sure how to use your greens, make this for dinner!
1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (kale, chard, mustards, turnip greens, broccoli rabe, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional
Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic; saute until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.
Warm Salad of Mustard Greens and Black-Eyed Peas
2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.
Rotini with Spicy Turkey Sausage and Mustard Greens
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
4 quarts water
1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta)
1 1/2 cups chopped yellow onion (about 1 large)
2 garlic cloves, minced
1 pound hot turkey Italian sausage
1/2 lb. cut mustard greens
1/2 cup half-and-half1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.