Mustard Greens

What Are Mustard Greens?

Mustard greens are the edible leaves of the mustard plant (Brassica juncea), in the same brassica family as cabbage, cauliflower, and arugula. They have a distinctive, slightly bitter, pungent flavor reminiscent of mustard.

Young, tender leaves are added to salads; mature leaves are sautéed, added to soups, or pickled. They are a nutritious green enjoyed especially in Asian and Black Sea cuisines.

Mustard Greens Nutrition

One hundred grams of mustard greens contains approximately 27 kcal, a good amount of fiber, and plenty of vitamin C and vitamin A; these values are approximate and based on a similar profile. They are a nutrient-dense, low-calorie brassica green.

What Are the Benefits of Mustard Greens?

With few calories and fiber, vitamins C and A, mustard greens can be included as part of a balanced diet. They are a light, nutritious green that contains compounds characteristic of brassicas.

This information is general; mustard greens are a food, not a medical treatment.

How to Choose Mustard Greens

Fresh mustard greens are bright green, firm, crisp, and unwilted. Yellowed, limp, or hole-ridden leaves have lost their freshness. Young leaves are more tender and less pungent.

• Leaves should be bright green, firm, and unwilted.
• Young leaves are more tender and less pungent.
• Remove yellowed, hole-ridden, or spotted leaves.

How to Store Mustard Greens

Mustard greens keep for 3–4 days in the refrigerator, wrapped in a damp cloth or in a bag; use them fresh if possible. They stay fresh longer when stored unwashed.

Using Mustard Greens in the Kitchen

Mustard greens are most often sautéed with onions; they are also used in soups, as a filling for borek, and in pickles. Young leaves add a pungent flavor to salads when eaten raw. Cooking mellows their pungency.

Sautéed Mustard Greens

Sauté chopped leaves with onion and olive oil until tender; season with garlic and a pinch of red pepper flakes. Cooking softens their pungency.

How to Reduce Their Pungency

Briefly boiling the leaves or cooking them thoroughly with onions mellows their mustard-like pungency; choosing young leaves also gives a milder flavor.

What Recipes Use Mustard Greens?

Sautéed mustard greens, vegetable soup with greens, mustard green pickles, and mixed green salad are among the best-known uses.

Frequently Asked Questions

Why are mustard greens slightly bitter?

Sulfur-containing compounds characteristic of brassicas (glucosinolates) give the leaves their pungent, slightly bitter flavor reminiscent of mustard; cooking reduces the pungency.

Are mustard greens and mustard the same plant?

Yes. Prepared mustard is made from the seeds of this plant, while mustard greens are its edible leaves.

Can mustard greens be eaten raw?

Young, tender leaves can be eaten raw in salads; mature, pungent leaves are eaten cooked.

Can mustard greens be used instead of spinach?

Yes, but they have a more pungent flavor than spinach, giving the dish a different character.

When are mustard greens in season?

They are a cool-weather green and are generally available fresh in fall, winter, and early spring.