The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).
Mustard should be shored unwashed in a perforated plastic bag in the refrigerator vegetable crisper, where they will keep for up to 5 days or 1 week. They prefer high humidity, and benefit from light misting before storing, or you can wrap them in moist paper towels. Avoid keeping it next to fruits that emit ethylene gas, such as apples, avocados, pears, and bananas, for the gas breaks down chlorophyll and can promote spoilage in green vegetables.
Complementary Herbs, Seasonings, & Foods
Bacon, butter, chiles, cream, coconut milk, curry, garlic, ginger, ham, lemon, mint, mustard, nuts, onions, salt pork, sausage seafood sesame oil, soy sauce, vinegar, walnuts.
• Mustard greens are wonderful in curries and other spicy concoctions, especially if tempered a bit with cream or coconut milk.
• Sauté mustard greens and sprinkle with a little lemon juice, walnuts, or pine nuts.
• The next time you make southern-style greens, try combinations of collards, mustard greens, kale, and turnip and beet greens, slow-simmered with ham hocks or salt pork and seasoned with hot peppers and vinegar.
• When you feel yourself coming down with a cold or flu, stir young or finely shredded mustard greens into steaming miso or chicken broth, along with mushrooms and plenty of garlic for a healthful, sinus-cleansing alternative to chicken soup.
• The next time you have a large holiday ham, make a most wondrous soup from the leftovers with chopped ham, potatoes, cream, and mustard greens. If you have a genuine country ham like a Smithfield, even better!
• For Chinese-style greens, sauté with fresh ginger, garlic, soy sauce, or oyster sauce. Finish with a little sesame oil or chili paste. Or stir-fry with scallion, garlic, and fermented black beans.
• Larger mustard greens make a piquant, sharp-tasting wrap. Lightly steam or braise the leaves, with or without filling, or wrap them around choice pieces of tuna, cod, or salmon.
• Mix a few young mustard greens in with lettuces and spinach in your next green salad, to add a zesty kick.
Cook out of the Box - Dig In: Mustard
Wilted Mustard Greens Salad with Bacon (serves 2)
1/2 pound mustard greens, stems and center ribs cut out and discarded, and leaves cut crosswise into
3 tablespoons olive oil
1&1/2 teaspoons mustard seeds
1 small onion, chopped fine
1&1/2 tablespoons balsamic vinegar
2 slices bacon, cooked until crisp and crumbled
1. Wash the mustard greens, spin them dry, and put them in a heatproof bowl.
2. In a skillet, heat the oil with the mustard seeds, taking care to partially cover the pan to keep the exploding seeds from flying out, over medium heat for 2 to 4 minutes, or until the popping subsides. Add the onion and cook the mixture, stirring constantly, until the onion softens.
3. Remove the skillet from the heat, stir in the vinegar, and then bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste, and toss the salad well.
Wash greens in a sink or large pan of water. (I cut off about 3 inches of stems before washing.)
Lift out and drain - greens don't need to be perfectly dry. The small amount of water clinging to the leaves will help cook the greens.
Finely chop one bulb of green garlic or 3-4 cloves regular garlic. (More or less garlic depending on amount of greens to be cooked and your tastes)
Heat 2-4 T. olive oil in a large pan (again - amount depends on how many greens to be cooked and your tastes).
Saute garlic for a few minutes.
Add a little hot pepper flakes if desired.
Add greens (whole or sliced) and cook, covered, about 5 more minutes.
Braised greens are good served with a sprinkle of either soy sauce or balsamic vinegar or your favorite hot sauce.
Black Eyed Peas with Mustard Greens
Adapted from Still Life with Menu by Mollie Katzen.
Simmer 3 cups of dried black eyed peas in 6 cups of water. Cook gently, partly covered, about 30-35 minutes. Check every so often to make sure there is enough water. Add six cloves of minced garlic about halfway into the cooking.
When black eyed peas are just about tender, add 1 1/2 t. salt, 6-8 cups, packed, of chopped mustard greens (you could also use collards or a mixture. Collards will take longer to cook than mustard greens). Mollie Katzen also recommends adding two chopped leeks. You could add one large chopped onion instead. A chopped red sweet pepper would also be nice. Cover and simmer a few more minutes, until vegetables are tender.
Season to taste with freshly ground pepper. Good served with hot pepper vinegar or other hot sauce.
Credit: Cook out of the Box 2010 - Week 14
Meal in a Bowl
Chinese noodle soup with greens - four generous servings. Cook about 12 ounces of thin, long noodles, drain and divide among four large bowls. Make or buy two quarts of rich chicken, beef or vegetable stock and bring to a boil in a large pot. Wash and coarsely slice about 1/2 pound mustard greens and toss into simmering broth for a few minutes. Ladle stock and greens over the noodles. Serve with your favorite Asian condiments such as: soy sauce, hoisin sauce or garlic chile paste or garnishes such as fried shallots, fresh bean sprouts or Asian herbs (e.g. cilantro, Thai basil, mint).
Credit: Cook out of the Box 2010 - Week 21