About
Mustard greens are a member of the same family as kale and arugula, but they are perhaps the spiciest! They are known to be excellent cooked with ham hocks, but are as versatile as any other green.
Storage
Store in an unsealed bag in the fridge for a week or more.
To freeze, blanch first: bring a pot of water to a boil, then add washed and chopped mustard greens. Immediately remove from heat, and transfer greens to a strainer. Once they’re mostly done dripping and cool enough to handle, move to freezer-friendly containers. (It will be easiest to use the entire chunk of frozen greens at once in a soup or casserole, so keep that in mind as you choose container size.)
Cooking
Mustard green stems can be tough so remove those as you chop up the greens to use. The leaves are tender, though, so they don’t need to be massaged or cooked down as much as kale.
Eat raw in salads, or cook for just a few minutes (long enough to wilt). Great with bacon, ham, and bread crumbs.
Mustard greens can be pretty spicy, so use with caution!
Recipes
- Peanut Butter Greens
- Add to Crock Pot Gumbo or serve on the side for a southern-themed meal
- Substitute for lettuce in this soup to make a zippier version!
- Substitute for broccoli in Peanut Chicken
- Use it to make a spicy pesto
Dubuque Urban Farm 