What to do with mustard greens?

Mustard greens (Brassica Juncea) originated in the Himalayan region of India and have been grown and consumed for over 5,000 years. This crispy leafy green is obtained from mustard plant belonging to the Brassica family, which also includes cabbage, broccoli, brussels sprouts, and more. Mustard greens are peppery, crispy greens, and are known as one of the most nutritious green-leafy vegetables.

Mustard greens are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, and vitamin E, vitamin E, vitamin B6, protein, copper, phosphorus, iron, vitamin B2, and magnesium, vitamin B1 and vitamin B3 (niacin). They are also an excellent source of the minerals manganese and calcium, dietary fiber, and a good source of potassium.

Mustard greens are used in many different types of cuisines, ranging from Chinese to Southern American. From the various methods of cooking, my favorite is sautéed. I think it provides the greatest flavor and is also a method that allows for concentrated nutrient remembering. Here are a few quick serving ideas:

·       Add young mustard greens to a green salad, potato salad, or a pasta salad, when young it can be eaten raw

·       Sautéed in a pan with chopped walnuts and raisins

Mustard greens (Brassica Juncea) 

Simply Sautéed Mustard Greens

2 tablespoon extra virgin olive oil

1/2 cup minced shallots

2 cloves garlic, minced

1/2 cup finely grated carrot

1 pound mustard greens, washed, leaves torn into pieces

1/2 cup broth or water

Pinch sea salt

Pinch red pepper flakes

In a large skillet, heat the olive oil over medium-low. Add the shallots, garlic, and carrots; 

sauté until the shallots and carrots are soft, about 5 to 8 minutes.  Stir occasionally. Add the 

mustard greens and broth; cook until just wilted.  Add a pinch of sea salt and red pepper 

flakes and toss. Serve warm.