It’s the condiment we all know and love, but there’s so much more to mustard. In fact, the entire plant is edible from stem to seed. Peppery, intense, and slightly bitter, mustard greens are similar to arugula, except bolder. They’re also loaded with vitamin A to support heart, lung, and kidney health. Mustard greens can be enjoyed raw for maximum bite, but they still pack a punch when cooked. Whether roasted, braised, stewed, or sliced up in a salad, mustard greens always shine. They’re at their very best in the springtime. Ready to take advantage of the harvest? Let’s start with a quick cleaning, followed by our simply delicious sauté. <br />
<strong>How to Prep:</strong> Rinse each leaf in a large bowl of lukewarm water. Repeat until the greens are free of any sand or dirt. Then, using a sharp knife, remove the stems and ends. These can be used to make vegetable stocks or can be pickled for a crunchy snack. Don’t worry, we’ve got the scoop on all things fermented so you can get pickling. <br />
<strong>Pro tip:</strong> No need to pat them dry if you’re sauteéing, blanching, or steaming your mustard greens! The extra moisture will allow the leaves to wilt, creating the perfect texture for your dish.
Ingredients
2 bunches prepared mustard greens
1 shallot sliced
3 cloves garlic minced
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Directions
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Bring a large skillet to medium heat. Add olive oil and shallot. Sauté until golden brown. Add minced garlic and immediately add mustard greens.
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Stir until wilted, roughly 15 minutes. Add lemon juice and stir.
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Bring up the heat and continue stirring for about 5 minutes.
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Add salt and pepper to taste.
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Remove from the stove and serve warm.
