Out of stock

Asian Mustard Greens – (Large Bunch)


Out of stock

Organically grown on Terra Madre Farm.

Mustard greens are peppery-tasting greens that come from the mustard plant. All different types of mustard greens are good sources of calcium, vitamin A, and dietary fiber.

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

Fresh Chinese mustard greens make a great stir fried vegetable dish. For this Chinese mustard greens recipe, we used what is called in Chinese, xuelihong (雪里红)

4 tablespoons oil
▢ 4 cloves garlic (smashed and chopped)
▢ A small handful of dried red chili peppers (de-seeded and cut)
▢ 1¼ pounds mustard greens (550g, thoroughly washed and cut into 1 cm long pieces)
▢ 1½ teaspoons sugar
▢ 1 teaspoon sesame oil
▢ Salt to taste
▢ ½ teaspoon organic chicken bouillon (optional)

Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.

Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

11 Ways to Cook With Mustard Greens

Mustard greens are incredibly versatile. They’re delicious raw, but also well suited to slow cooking. Try mustard greens in:

Salad: Raw mustard greens lightly dressed with lemon juice, olive oil, and salt make for a refreshing, peppery salad. Use curly mustard, red mustard, or mizuna.

Stir-fry: Try stir-frying curly mustard or gai choy in sesame oil with garlic and dried red chillies for a simple, flavorful side dish.

Soup: Mustard greens are delicious in a soup or stew. Try curly mustard with white beans or gai choy with miso.
Gratin: Combine blanched curly mustard greens and kale with cheese and cream, top with breadcrumbs, and bake for a decadent warm-weather meal.

Pesto: Use blanched curly mustard greens in place of the basil in a classic pesto.

Gumbo: Mix curly mustard with collard greens and turnip greens for a green gumbo.

Creamed: Try curly mustard cooked with cream and bechamel sauce.
Braise: Include mustard greens in a mix of collard greens, turnip greens, and kale, cooked low and slow in chicken stock fortified with a ham hock. Seasoned with apple cider vinegar and crushed red pepper flakes.

Sarson Ka Saag: In this North Indian dish, Indian mustard is blanched or steamed, then mashed and sauteed in ghee with garlic, onion, green chillies, and spices.

Fermented: Fermented mustard greens are popular throughout Asia. They’re known as dua cai chua in Vietnam and gundruk in Nepal. In Korea, mustard greens are made into kimchi. Mustard greens can also be made into Korean kimchi. Chinese zha cai is made from the stem of a variety of mustard with an extra large stem.

Blanched: Serve blanched mustard greens the Japanese way, seasoned simply with soy sauce.

Types of Mustard Greens

There are western and oriental or Asian mustard greens.
Western mustards include curly-leaf or common mustard which has frilled oval leaves and mustard spinach which has large smooth dark green leaves that resemble spinach.
Asian mustards include mizuna, a Japanese green with bright green fernlike leaves, mibuna with narrow, strap-like leaves, and komatsuna with spinach-shaped leaves.