A multi-season favorite, mustard greens are thought to have originated in the mountainous region of India, cultivated originally in the Sichuan province of China, an area famous for its spicy food.
All mustards have a pungent and peppery flavor and therefore are most easily enjoyed when wilted by sautéing, boiling, steaming, or braising in butter or olive oil, though, adventurous eaters might get a kick out of adding small amounts of chopped raw mustard greens to salads or atop pasta. Serve your wilted greens as a side dish, in soups, in a stir-fry, or incorporated into a main dish.
Store your dry, unwashed mustard greens in a plastic bag in the fridge. They should last a week to ten days.
Mustard greens are more tender than kale or collards, so keep in mind that cooking them to perfection won’t take as long as it does for other types of greens. To tame their powerful flavor, blanch the greens in water for a minute before sautéing them in oil or incorporating them into a cream sauce. You’ll get the nutrition with less of the spicy kick.
AHO generally has both red and green mustards, as well Asian mustard green varieties in the produce boxes each year.
Curly Green Mustard