Mustard Greens

In Season:

January · February · March · April · December

Carbon Footprint (CO2e/kg):

0.24 kg

Tips:

• When buying, keep in mind that the distinctive peppery taste of the mustard greens intensifies as the leaf matures, so larger leaves will be more pungent.

• Just like Kale and Collard greens, Mustard greens have tough stems, so make sure to separate and save them for soup.

• Before cooking, give them a good wash in a large bowl of water or in the sink as dirt can hide in the crevices.

How To:

How to harvest, blanch and freeze Mustard Greens

Time to Cook!

Click on the photos to explore delicious plant-based recipes from chefs and cooks all over the world.

Miso Soup with Tamarind and Mustard Greens

Stir-fried Chinese Mustard Greens

Mustard Greens Frittata

Garlicky Mustard Greens and Chickpea Salad

Mustard Green Pesto Pasta

Mustard Green Recipe–Stir Fry

Sarson Ka Saag

Mustard Greens Salad with Roasted Potatoes and Tomatoes

Turnips With Mustard Greens and Cornmeal Dumplings

Sauteed Pickled Mustard Greens With Tomatoes And Egg

Mustard Green Pesto Potato Salad

Braised Mustard Greens with Potatoes and Leeks

Punjabi Sarson ka Saag | Indian Mustard Greens Curry

Indian Style Spiced Greens with Paneer

Balsamic Sesame Tempeh and Sweet Potatoes With Mustard Greens

Pea Socca + Mustard Greens Pesto

Baked sweet potatoes, mustard greens & cilantro tahini

Pickled Mustard Green Recipe (酸菜)

Mustard Greens & Bulgur

Balsamic-Glazed Chickpeas and Mustard Greens

Mustard Green and Gruyere Quiche

Scrambled Eggs & Mustard Greens on Toast

Mustard Green & Pea Pesto Pizza on Spelt Flour Crust

Mustard Greens Soup With Spinach

Mustard Greens Pasta al Pesto

Vietnamese Pickled Mustard Greens

Gluten Free Quiche with Almond Crust

Indian Mustard Greens (Sarson ka Saag)