Kale is the new black. It is so trendy I even saw a kale soda by Hansen’s on the shelf the other day. My local market has lacinto kale, red winter kale, green kale, baby kale and many packaged snack foods made with kale. If you go to the market late in the day where I live in Boulder Colorado it is likely the kale display will be picked over and only a few sad bunches left
The mustard greens are often left untouched. Mustard greens are part of the cruciferous family of veggies that are powerhouse vegetables for phytochecmicals that are beneficial in a healthy heart.
Mustard greens are quick cooking and add a wonderful slightly bitter flavor to dishes. Grab some instead of kale.
My favorite way to prepare mustard greens is a light saute in olive oil or hemp oil. Mustard greens are also great added to soups or stews.
A veggie popular combination I make for my clients is a combination of baby kale, chard and mustard greens that are lightly sauteed in hemp seed oil or olive oil with just a dash of sea salt. I remove the greens from the pan when slightly under done so that the carry over heat finishes the cooking process while the greens rest. Mustard green take only a few minutes to saute unlike full grown kale or collard greens that take longer to cook. Pair sauteed mustard greens with pasta, curries, soups or as a healthy side dish. I like to thinly slice mustard greens and add them to a salad with a sweet component such as dried cranberries or dried cherries to balance the mustard flavor. Mustard green salads are great with dried fruits, roasted fennel or roasted sweet potatoes and can be dressed with a sweet balsamic.
To choose perfect mustard greens look for leaves that do not have any yellow or brown spots. Leaves should also be firm and spring back to the touch. The color should be a bright green color for the freshest greens.
Next time you are at the market choosing greens add some mustard greens to your cart and you will be glad you did.