Mustard greens, or more commonly referred to as “mustards” by our farmers, are part of the Brassica family. Other Brassicas include the cabbage family such as cauliflower, kale and kohlrabi, and some root crops such as radish and turnip. Mustards have significantly high levels of vitamin C, A, K and soluble fibre, and boast a diverse mineral profile.
Some mustards you may receive in your CSA include: Mizuna, Arugula, Purple Mustard, Komatsuna, Bok Choy, and Tatsoi. Braising Mix often is composed of a mix of these mustards, kale and radish greens.
You’ve likely received a healthy portion of mustard greens in your CSA thus far. Wondering what to do with these antioxidant and vitamin rich beauties? Here are a few ideas:
What to do with Mustard Greens:
Spice up your salad. Young mustard greens with small leaves make a tasty addition to salads, giving a slightly spicy kick to your salad mix. Mizuna, Komatsuna and Arugula are best for mixing into salads.
Pep up your pasta. Adding chopped greens to pasta is a great way to up your vitamin intake. Mix into hot pasta dishes just before serving, allowing the greens to wilt slightly. Or try adding them to a pasta salad, keeping the greens raw, or sautéed with tomatoes, nuts, goat cheese and olive oil.
Add to stir-fry. can always incorporate more greens! Purple Mustard, Bok Choy and Tatsoi make delicious sautés. Sesame ginger tofu stir-fry is where I throw in extra greens, or try a Thai peanut curry with chicken.
Simply sauté. Sautéed mustard greens provide countless recipe options. Use sautéed greens as a side dish, or incorporate them into the main. Some options for side dishes include sautéeing with oil, garlic, and/or lemon juice. Better yet, try them sautéed with garlic and bacon plus salt and pepper to taste.
Anywhere you would normally use spinach or kale, you can easily incorporate mustards, just adjust cooking times depending on the variety of mustard being used.