Out of stock

Red Mustard Greens (Bunch)

R19.00

Out of stock

Organically grown on Terra Madre Farm.

All different types of mustard greens are good sources of calcium, vitamin A, and dietary fiber.

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.