These Peppery Mustard Greens Are Not Your Average Leafy Green Recipe (2024)

FAQs

Are mustard greens peppery? ›

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking.

You can eat them raw, boiled, steamed, or stir-fried. It's easy to add mustard greens to your diet.

While mustard greens are spicy, swiss chard is mild and versatile. Kale can be charred, tossed in salads, sautéed, or blanched, while turnip greens are best braised. One thing all these leafy greens have in common: They will shrink dramatically when cooked.

Arugula has a distinct, slightly spicy and peppery flavor. It can add a bold taste to salads and can also be used as a garnish or cooked like other greens.

Heat: Heat mellows the greens' pungent flavor. Fat: Coating the leaves in fat softens their bite: olive oil, coconut oil, butter, and ghee are all great options.

Mustard greens have a higher vitamin C content than spinach. Spinach has a higher iron content than mustard greens. If compared, spinach has more nutrients than mustard greens. Thus, it can be considered healthier than mustard greens.

Mustard greens are generally very safe to eat. However, as they're high in vitamin K and contain oxalates, large amounts may trigger side effects in individuals who take blood thinners or have a high risk of oxalate-type kidney stones.

Superfoods that reduce gout flares are broccoli, kale, spinach, swiss chard, mustard greens, and cabbage. Foods rich in bioavailable vitamin C are the best for dissolving the uric acid sediment. If you don't regularly eat these vegetables, you can give yourself a concentrated dose by juicing them.

People taking blood-thinning medications: Because mustard greens are high in vitamin K, a vitamin that helps with blood clotting, they may interfere with the action of blood thinners, such as warfarin.

This common fungal disease most often attacks the cucurbit family and beans. It is most often found in mid to late summer and unlike most fungi it doesn't need a lot of moisture.

Why are my mustard greens tough? ›

The leaves are anchored by thick, coarse stems that are tough and very fibrous – not good for eating. Smaller mustard green leaves are much more tender than the large ones and can actually be eaten raw, whereas the larger leaves really do need to be cooked. They'd be too hard on the stomach otherwise!

Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard, Chinese leaf mustard or mostaza.

If you don't have or don't like mustard greens, feel free to swap for your favorite leafy green vegetable. Kale, spinach, or chard would work great. Feeling adventurous? Try turnip, radish, or beet greens.

Chard (also known as Swiss chard, silverbeet, perpetual spinach, or mangold) is a vegetable. It is in the same family as spinach, Amaranthaceae.

Its peppery flavor makes it versatile; arugula can serve as an herb or a lettuce.

If these peppery greens are too spicy for your taste, tame them by blanching in salted water for a minute prior to other preparations. The stems of the mustard plant are tough, so I recommend removing them prior to cooking the greens.

There are several varieties, which are usually green and have a strong bitter, spicy flavor. To make them more palatable, these leafy greens are typically enjoyed boiled, steamed, stir-fried, or even pickled. This article provides a complete overview of mustard greens, including their nutrition, benefits, and uses.

Flavor-wise, they have a very distinctive, peppery taste, akin to arugula. Some people compare the flavor to horseradish—punchy and spicy. Thanks to their assertive flavor, mustard greens stand up well to other strong flavors, such as garlic and onion.