Asian Mustard Greens

Asian Mustard Greens

Asian Mustard Greens

New in our boxes this week: Asian Mustard Greens as well as Artichokes and Green Onion tops in our medium size boxes! Asian mustard greens are from the brassica family, distantly related to cabbage, kale, broccoli and Brussel sprouts.  Like the other greens these greens are very nutritious, providing vitamins K, A, C, folic acid and antioxidants.
In general, mustard greens taste spicy and peppery, similar to arugula or broccoli rabe/rapini.  The baby mustard greens are tender and mild.
Mustard greens are best sauteed, boiled, steamed and used in stir frys or soups.  Some people like to pickle the more mature mustard plants.
To prepare these greens, you can either trim the roots or end off the greens and cook all of it – leaves plus stems, or you can cut the stems off and cook just the leaves.

Asian mustard Greens Recipe

1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

In our next blog post find information and recipes for artichokes!


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