Four Easy Ways To Go (Mustard) Green

by admin on September 27, 2007 · 4 comments

We had a lot of fun cooking mustard greens for this week’s Root Source. Though in the Deep South it’s traditional to cook the living daylights out of them, I’ve always preferred just barely cooking mustard greens, 5-10 minutes at most. While I enjoy the deep flavor and memory of comfort that long-cooked greens give me, I love the texture and bright flavor that a brief cooking time preserves.

Poking around to see what others had to say about mustards, I was excited to see Elizabeth Schneider address the issue of “greens-doneness” in her cookbook Vegetables from Amaranth to Zucchini. In the chapter on mustards, she describes several different ways to have them.

1) “Barely wilt: Toss with hot dressing, or fold mustard chiffonade into hot beans or pasta. Or pour boiling water over whole trimmed leaves to soften for wrapping.”

Recipe: Pumpkin Ravioli With Mustard Greens And Parmesan (Cookthink)

(2) “Short-cook: Boil a few minutes in broth for bright, juicy, and tender greens; or steam 4-5 minutes for leaves with a bit more flavor and heat.”

Recipe: Braised Mustard Greens With Bacon And Shallots (Cookthink)

(3) “Long-cook: Earthy bitterness and depth develop in greens that are slow-braised; but bite, perfume, and color dissipate.”

Recipe: Long-Cooked Mustard Greens (Cookthink)

And one of my own:

(4) I’ve been digging the kale tossed with garlic mayonnaise that my local Whole Foods has in the prepared foods section. With raw mustards, you get a hotter green to toss with the mayonnaise, but it’s still delicious.

Recipe: Raw Mustard Greens With Garlic Mayonnaise (Cookthink)

{ 4 comments… read them below or add one }

Geri Stubbs May 2, 2008 at 5:11 pm

Wilted– Warm Mustard Greens and Lettuce Salad I like fresh mustard greens– cut up with some lettuce _{ head, leaf, or any kind of lettuce} with a few green onions, green part and all–

Put about 2 table spoons margerine, or oil in frying pan-
Chop all ingredients togather— add to pan –cook slow– and covered– until greens are wilted down—– add 1/4 cup vinegar—stir until all covered with vinegar- add salt — serve warm with meal –or with fresh baked corn bread——-
I am from Oklahoma– and this is how we cooked them, or boiled with Ham Hock

sarah thrash May 2, 2008 at 6:33 pm

My Mother chopped her mustard greens and onions and radishes and home grown lettuce and placed in bowl then she fried bacon for all that was going to eat and crumbled that on top of the greens. she then had her cornbread and she would pour the hot grease over the greens and did we ever have a meal. it was very good.

Mitch Saxon July 7, 2008 at 11:36 am

Love mustard greens raw. Chop them and put in a salad. If you think it is too strong, add a dressing like ’sesame’ which sweetens it a bit.

Lilliane Sleek Ugoeke July 31, 2009 at 4:22 pm

I want to learn to cook mustard greens, from whats available in my immediate environment.
My hubby and i just discovered the wonders of the mustard and its many uses and we are thrilled and cant wait to start a business out of it.
We have planted some and are very excited to see them grow very luscious and green. we have never eaten it and its consumption is novel in this part of the world, but we would be most grateful to get cracking on it with your help and advice.

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