Mustard Greens
Cooking Tips
- Let sit for 5 minutes after chopping to enhance their nutritional value.
- Add to salad mixes.
- Saute in vegetable broth with garlic and onion until just tender, then top with walnuts and serve with beef, pork or lamb.
Details
Mustard greens very greatly in size, shape, color and flavor. They may be curly- or flat-edged; wrinkled surface or smooth; green, purple or red; and have a flavor from mild to spicy. They are popular as microgreens, grown indoors during winter, which means mustard greens can potentially be available all year long. If purchasing, choose mustard greens that have no blemishes or yellowing. Young, tender leaves are good for salad mixes, while mature greens are good for stir-fries, steaming or boiling.
Fun Fact: Mustard greens hail from the Himalayas and have been consumed there for more than 5,000 years.
Nutrition: A one cup serving of steamed mustard greens contains a whopping 524 percent daily value of vitamin K and 177 percent DV of vitamin A! Also, 59 percent DV of vitamin C, plus folate, manganese, dietary fiber and calcium levels are not shabby either. Mustard greens, like other cruciferous veggies, may have cholesterol-lowering, antioxidant and detoxifying properties.
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