Never miss a recipe!
Enter your email address to subscribe to Harvest to Table free via email:
almanac apples artichoke arugula asparagus basil beans beets best bet varieties blueberries bok choy books broccoli brussels sprouts cabbage carrots cauliflower celery chard cherries chilies Chinese cabbage Chinese leaves compost cooking cool-season vegetables corn cucumbers dates delicious bite delicious bites dried beans eggplant farmers market fennel fresh this week garbanzo bean gardening tips garlic grapefruit grapes herbs horseradish hot peppers how to grow in the garden kale kitchen garden kitchen garden almanac kohlrabi leeks legumes lemon lettuce mandarin orange melons mint mushrooms mustard greens nectarines okra olives onions oranges parsnips peaches pears peas peppers pests and diseases pests diseases problems potatoes pumpkin radish recipes rutabaga salsify seed starting shallots soil Southern Hemisphere spinach spring onions squash strawberry summer squash sun-dried tomato sunchokes sweet corn sweet pepper sweet potato tangerine tomato turnip turnip greens vegetable garden watermelons winter squash zucchini
Categories
- Around Here
- Berries
- Best Bet Varieties
- Bulb Vegetables
- Cereals & Grains
- Citrus Fruits
- Companion Planting
- Container Gardening
- Cooking
- Delicious Bite
- Dried & Candied Fruit, Rhubarb
- Dry Gardening
- Flower Vegetables
- Food For Thought
- Fresh This Week
- Fruit Vegetables
- Fruits
- Gardening Tips
- Harvest and Storage
- Herbs, Spices & Condiments
- How to Grow
- In The Garden
- Indoor Gardening
- Kitchen Garden Almanac
- Leaf Vegetables
- Legumes
- Making A Kitchen Garden
- Melons
- Mushrooms
- Nuts & Seeds
- Pests Diseases Problems
- Polls
- Pome Fleshy Fruits
- Quick Crops
- Recipes
- Root Vegetables
- Season Extension
- Seed Starting
- Southern Hemisphere
- Stalk Vegetables
- Stone Fleshy Fruits
- Storing Vegetables and Fruits
- Tropical Fruits
- Tuber Vegetables
- Vegetables
Measurement Converter
Hardiness Zone Finder
Find your zone by entering your zip code
Favorite Food and Garden Blogs
American Community Gardening Association- Center for Ecoliteracy
- Common Ground Garden Los Angeles
- Compost Guide
- Culinate
- Eat Local Challenge
- Eat Well Guide
- Edible Communities
- The Edible Schoolyard
- The Ethicurean
- Food Routes
- The Garden Lady
- Gardeners Anonymous
- In My Kitchen Garden
- Local Harvest
- Locavores
- Mighty Foods
- Mother Earth's Garden
- National Gardening Association
- Reading Dirt
- Seafood Watch
- Seeds of Change
- Shirls Gardenwatch
- Simply Recipes
- Slow Food USA
- Sonoma County Master Gardeners
- Sustainable Table
- This Garden Is Illegal
- Thoughts on the Table
- Veggie Gardening Tips
- What to Eat
Harvest to Table
A practical guide to food in the garden and market
How to Cook Mustard Greens
Filed under: Leaf Vegetables, Tagged as: mustard greens
Mustard greens have a peppery-bitter flavor—like mustard. They have long been a favorite American soul food and are used often in Indian cookery.
Short cooking is the best way to preserve the flavor and texture of mustard greens. Overcooking will cause greens to become soft and mushy.
Match mustard greens with bacon, cheddar cheese, corn, cornbread, curry, garlic, ham, hot sauce, lemon, onion, salt pork, and smoked turkey.
Mustard Greens and Bacon. For a tasty match of mustard greens and bacon that you can serve next to mashed potatoes: Cook 4 slices diced bacon until brown. Drain off all but 2 tablespoons of the drippings; stir in 4 cups of chopped mustard greens and 2 tablespoons of beef broth. Cover and cook over medium heat, stirring occasionally, for about 10 minutes. If you like, stir in 2 tablespoons shredded sharp Cheddar cheese and heat until melted. Serves 4.
Here are several ways you can cook mustard greens:
Boil. Boil mustard greens covered in the water that clings to leaves after rinsing. Quick boil until wilted (2 to 4 minutes for 1½ pound of greens). Drain. Shorten the cooking time if the greens start to become too soft or mushy.
Steam. Place mustard greens in a saucepan or a skillet with just the water that clings to the leaves after rinsing, over a low heat. Cover and steam until wilted shaking occasionally to prevent the greens from sticking to the bottom (4 to 6 minutes). Drain and press out the remaining liquid. Steaming may not allow mustard greens to release as much of their bitter taste that boiling does.
Butter-steam. Use leaves whole or coarsely chopped. Butter-steam lightly packed leaves, using 1 to 2 tablespoons butter or margarine. Cook and stir for 30 seconds, then cover and cook until leaves are wilted (2 to 3 more minutes for 5 cups of greens).
Microwave. Arrange the greens in a microwave-proof baking dish Cover and microwave on high (100%) for 5 to 7 minutes for 1 pound, stirring after 3 minutes. Let stand, covered, for 2 minutes.
Pictured above is the common mustard variety 'Red Giant' also called 'Chinese Red'.
Never Miss a New Post subscribe to Harvest to Table by entering your email:
Harvest to Table's New Encyclopedia:
The Kitchen Garden Grower's Guide
A practical vegetable and herb garden encyclopedia
The Kitchen Garden Grower's Guide is a how-to guide on planting, growing, and preparing more than eighty vegetables and herbs. This handy home companion is perfect for avid cooks, foodies, and both beginning and expert small scale vegetable gardeners.
Send This Entry To A Friend
Link to this page
Bookmark this page using the following link:
http://www.harvestwizard.com/2008/02/how_to_cook_mustard_greens.html
Do you have a website?
You can place a link to this page by copying and pasting the code below.
<a href="http://www.harvestwizard.com/2008/02/how_to_cook_mustard_greens.html">How to Cook Mustard Greens</a>
Never Miss a Garden Tip!
Just enter your email address and you will subscribe to "Harvest To Table" Web site updates via email for free. Make sure you confirm your subscription from the confirmation message you'll receive in your mailbox right away.
Most Popular
Recent Posts
- Tomato Growing: Six Requirements for Success
- Vegetables to Seed Start Indoors
- Vegetable Garden in March
- Row Covers, Floating Row Covers, Garden Blankets, and Shade Cloth
- Cloche to Protect Plants
- Plastic Tunnels for Growing Vegetables
- Best Cold Frame Site
- Making a Cold Frame
- Cold Frame Calendar
- Cold Frame: Extend Your Vegetable Garden Season
Recent Comments
- Stephen Albert on Bitter Melon
- joseph on Bitter Melon
- Stephen Albert on How to Grow Lima Beans
- anna on How to Grow Lima Beans
- alex linssey markinmy on How to Grow Lima Beans
- Stephen Albert on How to Grow Lima Beans
- tine on How to Grow Lima Beans
- Anonymous on How to Grow Lima Beans
- Stephen Albert on Jicama
- Jean Hanshu on Jicama
- Stephen Albert on Jicama
- Brenda on Jicama
- Stephen Albert on Mid Season Tomato Checklist
- michele on Mid Season Tomato Checklist
- Mindy on Mid Season Tomato Checklist
- cricket on Mid Season Tomato Checklist
- Susan on Windowsill Gardening: Growing Vegetables Indoors
- Dee Spiva on Cooking Eggplant
- Anonymous on How to Grow Cabbage
- Stephen Albert on How to Pick an Orange
- Brenda on How to Pick an Orange
- Penelope Blue on Cherimoya
- Stephen Albert on Cherimoya
- Anne on Cherimoya
- Stephen Albert on Banana
- Donald Carroll on Banana
Subscribe by RSS
Leave a comment