I have the best mustard greens recipes. Be sure to check out the homemade recipes below.
Choose from fresh salads, to salmon, or even sausage, noodles and black eyed peas. All delicious and homemade.
What do Mustard Greens taste like?
Mustard greens have a subtle and spicy mustard flavor and can be steamed, braised or sauteed.
How to Clean Mustard Greens
When prepping mustard greens to cook, be sure to remove the ribs and tough stems.
Fill a sink with cold water and add your greens. They will float and the dirt sinks - a great way to clean them.
You may have to change the water a few times. Then soak them for a good 15 minutes in the cold water and drain well.
One pound of fresh untrimmed greens normally serves 2-3 people. Store in a perforated plastic bag in the refrigerator and try to use right away. Now on to my mustard greens recipes...
This is a lovely mustard greens recipe, and when served on New's Years day will bring you luck throughout the year. Add ham hocks for more luck.
MUSTARD GREENS with BLACK EYED PEAS
2 TBS homemade unsalted butter
1 TBS sesame oil
2 medium onions, chopped
3 bay leaves
2 celery ribs, diced
2 garlic cloves, chopped
1 tsp dried thyme
1/2 tsp homemade red pepper flakes, or to taste
1 tsp smoked paprika
1 tsp ground cumin
1 TBS tomato paste
1 cup dried black eyed peas (soak overnight)
2 quarts chicken broth
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 bunch mustard greens, stems and ribs removed
1 cup rice, cooked
Melt the butter in a soup pot until it is brown in color and smells nutty. Add the sesame oil and then the onions, bay leaves, celery, garlic, thyme, red pepper flakes, smoked paprika and cumin. Saute until the onions are brown, approximately 15-20 minutes.
Stir in the tomato paste - drain the black eyed peas and add them to the pot. Pour in the chicken stock and 1 tsp salt; simmer until the black eyed peas are tender.
Cook the mustard greens in boiling water until tender. Drain, chop and add to the pot of black eyed peas. Taste to see if you need more salt and pepper.
Add a spoonful of cooked rice in a bowl and top with the greens and black eyed pea mixture. Serve with homemade hot sauce.
SALMON AND MUSTARD GREENS RECIPE
12 oz mustard greens, stems and ribs removed
2 tsp canola oil
1/3 cup shallots, finely chopped
2 jalapenos, seeded and chopped - or to taste
5 garlic cloves, minced
1 TBS fresh ginger, minced
1 (14oz) can coconut milk
2 TBS fresh lime juice
2 TBS homemade soy sauce
2 tsp homemade brown sugar, packed
1/2 tsp homemade hot sauce, or to taste
1 lb salmon, skinned and cut into 3/4 inch chunks
1 cup fresh tomato, diced
1 lime, quartered
Bring a pot of salted water to a boil and cook the mustard greens for 6 minutes or until tender. Drain. Squeeze excess liquid and chop.
In a dutch oven, add the canola oil and heat on medium until hot. Add the shallots, jalapenos, garlic and ginger and saute for one minute.
Then add the coconut milk, fresh lime juice, soy sauce, brown sugar and hot sauce; return to a simmer. Now add the salmon and fresh tomatoes, return to a slow simmer. Cover and cook for 3-4 minutes.