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Published on March 10, 2016

Mustard Greens

March 10, 2016

Mustard Greens

Farm Market/Growing Season:
Available almost year round.

Buying Tips:
Look for leaves that are rich in color and stems that look freshly cut. Avoid mustard greens that have blemished, yellowing leaves. Also beware of stems that look brown, dried out, split or thick.

Gently wrap unwashed greens in a damp tea cloth and gently wrap in a plastic bag. Store greens in the vegetable crisper in the refrigerator.

In preparing these frilly leaves you will find they are much more pungent than a more common Kale or Collard. Although they are usually served cooked, these greens add a surprise kick to salads.

Key Nutrients:
Mustard greens are endowed with vitamins A, C, and K. These greens are also a great source of vitamin E, calcium, fiber, manganese, antioxidants and phytonutrients.

Complementary Flavors:
Olive oil, roasted peanut oil, sesame oil, mustard oil, ginger, garlic, red pepper flakes, chilies, roasted peanuts and cashews, and toasted sesame seeds.

Sauteed Mustard Greens with Soba Noodles

Recipe Source “Vegetable Literacy” Deborah Madison


  • 8 heaping cups stemmed mustard greens
  • 2 tsp sesame oil
  • 1 garlic clove, slivered
  • Sea salt
  • Tamari sauce (natural soy sauce), few drops
  • 2 Tbsp toasted sesame seeds


  1. Chop mustard greens into large pieces.
  2. Heat skillet, add oil and then garlic. 
  3. As soon as garlic sizzles add mustard greens with a few pinches of salt. 
  4. Sauté, turning the greens frequently, until the water from the leaves is largely gone and the leaves are tender. This should take about 5 minutes, depending on the greens. 
  5. Add tamari sauce, cook another minute, then toss with sesame seeds.
  6. If desired, finish with a few drops of toasted sesame oil.
  7. Toss with cooked soba noodles, and sprinkle red pepper flakes.

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