Native to India, mustard greens are now cultivated all around the world and can be widely used in a range of cuisines. Many of our farmers from Cambodia grow several plantings of mustard greens, especially in the cooler spring and fall weather mustard plants prefer.
Wash these often-sandy greens very well before cooking, and treat them as you broccoli raab, collards, or kale. Mustard greens are a bunching green from the Brassica family (the same family as kale, collard greens, cabbage, broccoli and many other favorite vegetables) and are very popular in Asian and Mediterranean cuisines. Mustard greens can be sautéed quickly with garlic and oil, added to soups, used as a spicy addition to salads, or braised. When the plants are left to go to seed, the mustard seed can be collected and used as a spice.
Mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars (especially apple cider and rice), nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, and fennel.
Storing & Cooking Information
Handling: Wash all dirt or grit from leaves and stems. Place the mustard greens in a large bowl of water and swish them around with your hands. Cut off any discolored or woody parts.
Storing: Mustard greens should be stored in a plastic bag in the refrigerator. They should keep fresh for about three to four days.
Freezing: Wash and remove any damaged pieces. Drop into boiling water for three minutes, cool the greens immediately in ice water, drain thoroughly and place in freezer bags. Remove air from the bag (to prevent freezer burn) and place in your freezer.