Mustard Greens


What’s it look like? <—Those are (homegrown!!) mustard greens!  They come in an assortment of colors and textures, but all varieties are typically spicy and can be used interchangeably with turnip and radish greens.

To store, shake off excess water and place in a loosely, sealed bag or crisper in your refrigerator for several days.

To cook, give this recipe a try or the standard of sautéing with garlic, olive oil and some crushed red pepper is always a winner with any type of greens.

Soy-Braised Mustard Greens

From: Vegetables Every Day by Jack Bishop

Serves 4 as a side dish


2          tablespoons soy sauce

2          tablespoons mirin

1½      pounds mustard greens

2          tablespoons roasted peanut oil

2         medium garlic cloves, minced

1          tablespoon minced fresh gingerroot


  1. Combine the soy sauce and mirin in a small bowl and set mixture aside.
  1. Wash the mustard greens in several batches of cold water, stripping off the leafy green portions from wither side of the tough central stalk. Discard the stalks and rip the leafy portions into small pieces. Shake to remove excess water.
  1. Heat the oil in a large, deep, sauté pan. Add the garlic and the ginger and sauté over medium-high just until fragrant, about 30 seconds. Add the damp greens and stir to coat with the oil and the aromatics, about 30 seconds.
  1. Add soy mixture, cover, reduce the heat and cook, stirring once, until the greens are tender, 5 to 7 minutes. Remove the cover and simmer briskly until the excess liquid has evaporated. 1 to 2 minutes. Adjust seasoning and serve immediately.