Mustard Greens

Give your salads a spicy kick with these mustard greens! We add these to just about all of our salads, but they are especially good with some citrusy acidity, goat cheese, grain bowls, or bean salads. Can also be lightly sautéed to add to pasta bases, soups or stir fries.

Storage

Store in a plastic bag in the fridge. Should keep for up to a week.

Our Recipes

Mustard Greens and White bean Pasta - Half a red onion, 3-10 cloves of garlic (I used 10 but I realize that might be a lot), As many mustard greens as you want, Spices (I had paprika and oregano), Red pepper flakes, Salt and pepper to taste, Can of white beans, Parmesan, Sharp cheddar or any kind of cheese, Mamá lils

Get some olive oil in a pan hot, throw in the diced red onion and garlic and cook until garlic is fragrant (you could caramelize the onions in which case I’d use more than half but that also takes more time and the mustard greens cook for long enough that the onion will cook down with them). Throw in your mustard greens in batches, as they wilt push them to the side of the pan and add in more. Add some salt, spices, red chili flakes. The mustards greens will produce a ton of liquid, I poured some out, and cooked it on low heat for almost twenty minutes while I made the pasta. When pasta is done add the the canned white beans with some of its liquid to make it saucy, mama lils and especially the mama lils oil. When beans are heated up, add grated cheese, butter, milk whatever and mix in the pasta. Salt and pepper to taste.

Mustard Greens Gomaae - The mustard greens are the purple leaves and the wasabi-na is the green leaves that were in your bag last week. These are super spicy in the best kind of way! If you find yourself with a lot of wilty greens towards the end of the week though, use them all to make a gomaae salad (this recipe has been incredibly popular at our little farm this last week. We have used everything from kale to turnip leaves to spinach to arugula). Blanch the mustard greens quickly, put them under cold water and squeeze out as much liquid as you can. Make a gomaae dressing with ground up sesame seeds if you have a mortar and pestle or tahini, soy sauce, a little vinegar or citrus and a honey or sugar. Cut the mustard greens into bite size chunks and toss them with your dressing. Garnish with sesame seeds. 

Other Recipes

Stir-Fried Mustard Greens: https://thewoksoflife.com/chinese-mustard-greens/

Lemon, Ricotta, and Mustard Green Pasta: http://inthekitchenwithscotty.com/rise-shine-recipes/2020/1/26/lemon-ricotta-bucatini-pasta-with-mustard-greens

Mustard Green Pesto: https://www.food.com/recipe/mustard-greens-pesto-283163