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Best Mustard Green Recipes

Best Mustard Green Recipes

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Top Rated Mustard Green Recipes

Gumbo is the quintessential Louisiana dish; it’s practically a religion here. Everyone makes it a little differently, but everyone makes it — and has very strong opinions on the right way to do it. I learned to make gumbo from my uncle, who learned it from my grandma. But I waited a long time before putting it on the La Petite menu, because it’s such a personal thing.Gumbo has gone through so many creative interpretations that once you understand the essentials, it really just comes down to making it however you want to make it. I use duck because I like to go duck hunting, but if you prefer chicken, that works, too. These days, I’m not so concerned with making a super-traditional gumbo — I’d rather throw in some poblano peppers and greens, and if you want to call it blasphemy, that’s fine with me. I think it’s delicious.A few things to note about the cooking technique: The success of a great gumbo lies in the roux (which in this case is a flavoring agent, more than a thickening one). This recipe can be easily doubled to feed acrowd (and freezes well); make it in advance if possible, since it always tastes better the second day. It’s traditional to serve gumbo with rice, though my favorite accompaniment is a super-simple potato salad with mustard, mayonnaise, and vinegar — that’s a classic southwestern Louisiana way to eat it.Reprinted with permission from The New Orleans Kitchen by Justin Devillier, copyright (c) 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC.

How do you make a chili dog even better? Top it with cheddar cheese, green onions, and a generous drizzle of French's Spicy Brown Mustard.Recipe courtesy of French's

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with creamy goat cheese and fresh peas, you won't need another salad all summer long!Click here for more Dish with Diane: Chef Inspired Healthy with Kerry Heffernan. Or click here to watch the video.For more Dish With Diane, click here.

10 Ways to Use Mustard Greens

People say collard greens are the next kale, but why not mustard greens?

People say collard greens are the next kale, but why not mustard greens? Their assertive, spicy flavor is incredibly grown-up, and as the weather cools, the greens become especially delicious. Here are 10 ways to use the greens.

1. Casserole. Feeling unsure whether you can handle the greens’ pungency? Start off with this classic treatment, baking them in a cream sauce and topping them with fried shallots.

2. With bacon. Because everything is better than way, right?

3. Frittata. Italians love bitter greens and frittatas, so it makes sense to put them together. Sauté the greens first with some onions, then add the eggs and cook𠅏irst on the stovetop, then in the oven—until set.

4. With meatballs. Instead of serving your meatballs over pasta, spoon them over greens. To infuse the greens with meaty flavor, cook them in the same pan.

5. With white beans. Add the greens to a smoky, satisfying white bean stew.

6. Bibimbap. Stir-fry the greens with ginger and sesame oil, then serve them in the spicy, healthy and satisfying Korean rice bowl known as bibimbap.

7. Japanese-style, with fish. Steam a mild white fish over the wilted greens, flavored with soy sauce and mirin.

8. Indian-style. Ready for a greens dish full of invigorating flavor? Blanch the greens, then puree and cook them with garlic, jalapeños, ginger and onion.

9. Italian-style. Cook the blanched greens with garlic and crushed red pepper then finish with a little red wine vinegar.

10. Bali-style. Toss the steamed greens with a fragrant sauce known as sambal matah, made with lemongrass, kaffir lime leaves, lime juice, coconut oil and soy sauce.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Replicating a Favorite Restaurant Dish

So “why mustard greens?” you may ask. There is a Hunan restaurant in New Jersey that we go to more often than we would care to admit. The boss-—a delightful, plump, rosy-cheeked woman—greets us with that familiar smile and a friendly nod every time we walk in.

Stepping into this restaurant is like being transported back to China. Almost every patron is Chinese, and the menus include glossy pictures of every dish they create, just like the menus in China.

Each of us has our favorites there, and, usually without asking, I order the Hunan Steamed Fish with Pickled Chili and Tofu before I even sit down, as it takes about 20 to 30 minutes to prepare. This is the one dish that all four of us can agree on. Other things we order without fail: Kaitlin orders her beloved stir-fried pickled long beans with minced pork.

Bill’s preferred dish is a stir-fry of green chili peppers with thousand year-old eggs (Sounds strange, clearly, but it tastes divine). Sarah usually goes for the braised beef with glass noodle casserole.

As for me, my absolute favorite is their mustard green stir fry. This dish has a kind of wicked power over me, as I seem to crave it on a weekly basis (hence the eating at this restaurant way too often). So when I spotted the fresh mustard greens at the store, there was no doubt that I would blog this recipe for our archives!

Here is a simple way to include greens in your diet - a tasty South Indian style stir fry using mustard greens and protein rich chana dal (mustard greens with split chick peas stir fry). Gluten-free (See Recipe Notes) and vegan, delicious and rich in flavor. Simple and easy way to make your meals healthy. Very easy recipe to include coconut oil and turmeric in your diet.


  • 400 grams (about 14 oz or 4 cups chopped) mustard leaves rinsed well and roughly chopped
  • ½ cup (about 90-100 grams) chana dal soaked for ¾ hour
  • Salt to taste

To Coarsely grind

  • ½ cup grated coconut for best results use fresh or frozen & thawed
  • 1 teaspoon cumin seeds/jeera
  • 1 medium garlic clove
  • 1 small shallot/pearl onion
  • 1 Serrano pepper/Thai pepper/Green Chilli optional.(add only if you like to make the stir fry really spicy)

For Seasonsing

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon red chilli flakes (adjust to taste)
  • a pinch hing optional. See recipe notes
  • 1 teaspoon udad dal
  • 1 teaspoon turmeric powder/ground turmeric/haldi
  • 5-6 Curry leaves


  1. Drain the soaked chana dal. Add the drained chana dal to a medium sized sauce pan, add about a cup of water. Bring to a boil, cover and cook for 25-30 minutes till cooked well (add additional water if required) but not mushy. Remove from heat.
  2. Using a food processor, pulse coconut, garlic clove, cumin seeds, shallot and green chilli to a coarse paste.
  3. In a large skillet, heat oil over medium heat. Add mustard seeds and when they splutter add udad dal. Fry for a few seconds until udad dal turns brown.
  4. Reduce the heat to low, add red chilli flakes, curry leaves and hing.
  5. Add the roughly chopped mustard leaves,turmeric, cooked chana dal and salt. Stir well. Cover and cook for about 5 minutes or until done over medium heat.
  6. Remove the lid and cook for another couple of minutes or until all the water evaporates.
  7. Add the coarsely ground coconut mixture and mix well to combine.
  8. Serve hot.


1. Though I have used mustard greens in the recipe, this works well with collard greens, kale, and of course radish leaves.

2. You can use either fresh of frozen leaves for the recipe.

3. For an authentic taste, use coconut oil.

4. Hing or Asofetida is a spice typically used in Indian cooking as a flavor enhancer as well it is supposed to prevent the bloating feeling you get when you eat pulses, beans or dals. You get Hing as a big rock or in powdered form. You can use either one. But please note that in the powdered form Hing has gluten. If you are following a gluten-free diet, either buy Hing in the rock form or skip it altogether in this recipe.

5. Do not cook the chana dal to mushy state. I cook the chana dal on the stove top in a sauce pan. Soaking the dal for atleast 30-45 minutes speeds up the cooking. If you are hard pressed for time, you can cook chana dal ahead of time and store in the refrigerator. Once you have soaked and cooked chana dal, it takes about 10-15 minutes to get the stir fry ready.

6. Leftovers can be stored in the refrigerator in an airtight container for 2-3 days.

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Best Mustard Green Recipes - Recipes

It's also a tasty, versatile, and nutritious vegetable.

Whether you are just getting into foraging, or if you have been into wild plants for years, Garlic Mustard (Alliaria petiolata) is one species you shouldn't pass up. Its abundant, easy-to-identify, every part of the plant is edible, and it's available year-round, and, due to it's invasive nature, gathering as much of it as you want actually helps, rather than hurts, the environment. It's probably the wild plant I eat the most of, every year.

Every part of the plant is edible, at least at some time of the year.

The leaves of the first year plants are low to the ground, darker green, and have a distinctive outline: a deeply scalloped fan or kidney-shape. Though they are more bitter than the leaves of flowering plants, they have the advantage of being available year-round. (Under the snow in most parts of the US)

The root, which can also be eaten all 4 seasons, if the ground isn't frozen, has a pungent, horseradishy flavor, especially when mixed with white vinegar (just like our commercial horseradish is).

The young second-year plant, pre-flowering
at this age the whole plant, including the stem is edible
The stems of the second-year plant can be eaten in early to mid-spring, before the plant flowers, and while the stem is still pliable. Professional forager Sam Thayer says it is the best part of the plant, and can be used as you would asparagus (though of course, the flavor is different), but that has not been my experience. I have always found the stems to be bitter, and rather tough even when very young. Perhaps location plays a factor.

The leaves of the flowering, second-year plants are my favorite part, despite being downplayed in the foraging world. Again, where the plants are harvested makes a huge difference: get your garlic mustard from the shade, unless you're a big fan of very bitter tastes. These leaves can be quite large (up to 5-6" across at the end of summer), making them easy to gather.

So, what can you do with it?
I have a list of garlic mustard recipes here, but for some quick suggestions, consider the following:

Make a Pesto There is even a cookbook called: "Garlic Mustard, from Pest to Pesto"

Use it as a pot-herb, on it's own


Cyanide? My first taste of the greens was on Friday Morning, I sauteed the blanched greens with onions and garlic and Butter, it was delicious. It reminded me of a taste of a vegetable or snack fruit in my country, I could not quite get the taste as yet. I have some at the moment and wants a receipe for it. Now i have read it contains Cyanide? hmmm, I am skeptical of trying it again. I will have to think about it. I see you have other greens I have been eating not knowing they also have Cyanide, and cousins at that to garlic mustard. . Well, I will give it a try but as you said "Limiting myself to two dishes a week"! Good Reading!

Exactly--"In all things, moderation". By limiting your intake, you give your liver extra time to process out anything you take in--rather than repeatedly bombarding it. Plus remember, the cyanide is water-solvable, and so you remove quite a bit by blanching or soaking. I am glad you found the post useful!

How to Cook Mustard Greens

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Mustard greens are a bitter variety of leafy cruciferous veggies that come from the same family as spinach, collard greens, and kale. Learning how to cook these versatile greens can be a simple, tasty way to add a host of beneficial nutrients to your diet. After rinsing a big bunch of greens and removing the tough lower stems, you can simmer, steam, or sauté them until they take on the perfect soft, silky texture.

Pickled Mustard Greens

3/4 to 1 1/4 pounds broad-stemmed Chinese mustard greens

2/3 cup rice vinegar or distilled white vinegar

1/2 teaspoon sea salt or table salt

1. Pull apart the mustard greens and separate the stems. Cut the stems and thicker part of the leaves into 1-inch pieces to make 4 to 5 cups. Wash and drain the greens. Reserve leaves for soup or other stir-fries.

2. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Add the mustard greens to the boiling water. Stir to separate. Drain and rinse with cold water to cool.

3. In a bowl, mix the vinegar, sugar, and salt until the sugar dissolves. Stir in the mustard greens. Cover the bowl and let stand at room temperature overnight. Transfer the mixture to a smaller container. Cover and chill until the pickles are yellowish-green and sweet and tangy, 2 to 3 days. Store in refrigerator up to 2 to 3 months.


  • 5 to 6 large pieces hog jowl, scored
  • 2 bags pre-washed turnip greens
  • 1 bag pre-washed mustard greens
  • 2 turnip root, peeled and cut
  • 2 cups water plus more during cooking
  • 1 to 2 Tablespoons wet chicken base
  • 1 Tablespoon Paula Deen House Seasoning
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon seasoning salt
  • 1 stick salted butter

Mustard is one of those plants that readily self-seeds if you let it. So, in addition to planting mustard intentionally, I also scatter seeds directly in my garden after they dry on the plant. Then I just let nature take its course—as in, don’t water or fertilize to force germination. Literally just let them lie until they eventually get buried in soil and are triggered by the right conditions to grow on their own.

Some seeds will inevitably germinate in summer, and since I know they will perform poorly in my hot, humid conditions and be eaten by harlequin bugs or host the dreaded cabbage moth, I pinch those plants out and give them to the chickens or toss them into my salads.

I only allow the plants that germinate in fall or winter to continue growing. If I don’t like their initial location, I’ll transplant them to a bed of my choosing while the plants are still young.

Then, the plants that do well all winter long get to flower and seed. Those plants, rather than my intentionally planted mustard plants, become my seed stock for next year.

By doing this, I have created mustard plants that are adapted specifically for my growing conditions here and are more cold hardy than my initial seed stock.

I also use a cheap season extension trick to get the most from my plants until I let them seed:

  • I take a dark-colored 5-gallon bucket with a 1-inch hole drilled in the bottom and fill it with uncomposted materials like chicken manure, straw, late-season grass clippings, and kitchen scraps.
  • I put the filled bucket in the center of my mustard bed.
  • The mustard grows around the bucket and, as the materials in the bucket compost, they heat up and warm the plants.
  • Also, when it rains, the rain water trickles through the hole in the bottom of the bucket and makes a kind of compost tea that feeds the plants.
  • The dark-colored bucket also draws heat from the sun and cuts down on frost on the plants.
  • If stuff composts too fast, I just add more goodies to keep it composting all winter long.

The photo above shows a mustard bed planted in September 2016, that was still growing like mad in February 2017 when I turned over the rest of my garden for spring planting. (You can see my blue season-extending compost bucket in the picture, too.)

It was growing so well, that I harvested from that bed until May when I finally let it seed. That’s 9 months of prolific mustard greens during some of the most difficult growing months. While I can’t swear you’ll have the same results, if you are an experimental gardener like me, I hope you’ll give it a try!


  1. Edelmar

    How often does a person have to choose between a tit in his hands and a crane hovering over his head. But in reality, he chooses between fears. He is afraid to leave everything as it is, if it does not suit him. And he is afraid that he will not achieve what he hopes for, but will lose the tit.

  2. Corben

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  3. Banbhan

    Well done guy. Got out.

  4. Mazuramar

    It has to be more modest

  5. Padraig

    Congratulations, what words do you need ... another idea

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