RECIPE IDEAS: MUSTARD GREENS

Mustard greens, often overlooked in favor of their more popular counterparts like kale or spinach, are a powerhouse of nutrients and flavor. Packed with vitamins, minerals, and antioxidants, they add a distinctive peppery taste to your dishes. If you're looking to diversify your meals and introduce a new dimension of taste, mustard greens are a fantastic option. We love their spicy quality in raw form which is why we use them (in a small percentage) mixed with other leafy greens in salads. After cooking mustard greens their spice subsides substantially, making them a great side dish to any meal. Including them on the side of an egg scramble or potato dish is a simple way to spice up a meal. Simply use butter or any oil to quickly sauté them for a few minutes. In this blog post, we'll explore three more recipes to cook this amazing leafy green.

1. Mustard Green and Chickpea Stir-Fry

Ingredients:

• 2 cups chopped mustard greens

• 1 can chickpeas, drained and rinsed

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• Salt and pepper to taste

• Cooked rice for serving

Instructions:

1. Heat the sesame oil in a large skillet over medium heat.

2. Add the sliced onions and cook until they become translucent, about 3-4 minutes.

3. Stir in the garlic and ginger, and cook for another minute until fragrant.

4. Add the chickpeas to the skillet and cook for 5-7 minutes until they start to brown.

5. Toss in the chopped mustard greens and soy sauce. Cook for an additional 3-4 minutes until the greens are wilted but still vibrant.

6. Season with salt and pepper to taste.

7. Serve over cooked rice.

2. Mustard Greens and Potato Soup

Ingredients:

• 3 cups chopped mustard greens

• 2 large potatoes, peeled and diced

• 1 medium onion, chopped

• 4 cups vegetable broth

• 1 cup milk (or non-dairy milk for a vegan option)

• 2 tablespoons butter (or vegan butter)

• Salt and pepper to taste

• Optional toppings: crumbled bacon, shredded cheese (or vegan alternatives)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onions and cook until they're soft and translucent, about 5 minutes.

2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

3. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a blender.

4. Return the soup to the pot and stir in the mustard greens. Cook for an additional 5-7 minutes until the greens are wilted.

5. Stir in the milk and let the soup heat through. Season with salt and pepper to taste.

6. Serve hot, optionally topped with crumbled bacon or shredded cheese.

3. Mustard Green and Lentil Curry

Ingredients:

• 2 cups chopped mustard greens

• 1 cup dried green or brown lentils, rinsed

• 1 can coconut milk

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon curry powder

• 1 teaspoon turmeric

• 1 teaspoon cumin

• Salt and pepper to taste

• Cooked rice or naan for serving

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onions and cook until they're soft and golden, about 5-7 minutes.

2. Stir in the garlic, curry powder, turmeric, and cumin. Cook for another minute until fragrant.

3. Add the lentils and coconut milk. Bring to a gentle boil, then reduce heat and let it simmer for about 20-25 minutes, or until the lentils are tender.

4. Stir in the chopped mustard greens and cook for an additional 5-7 minutes until the greens are wilted.

5. Season with salt and pepper to taste.

6. Serve over cooked rice or with warm naan.

By incorporating mustard greens into your meals, you not only add a nutritional boost but also introduce a delightful peppery kick. These recipes are just the beginning; feel free to experiment and discover more ways to enjoy this versatile leafy green!