Red Mustard Greens, Organic

To store unwashed mustard greens, remove any rubber bands or twist ties from the bunch and wrap the stems in a moist paper towel. Place in the vegetable crisper in the fridge. Baby mustard greens should be stored in a plastic bag with a moist paper towel. Moisture is required to keep the leaves from drying out. Properly stored mustard greens will remain fresh in the fridge for three to four days.  

• Try mixing spicy or bitter greens (like mustard or turnip greens) with mild greens (like spinach or collard greens).  


• Add chopped onions, scallions, cooked mushrooms, or tomatoes to cooked greens


• Spark up salads by adding sliced raw greens.  


• Add greens into quiches, omelets, frittatas, rice, and pasta. 


• Steam greens until bright green (about 3 min), drain, and freeze for later.


• Don’t overcook! The brighter the green, the better it is for you and the more nutrients they contain. 

Sauteed Mustard Greens

Ingredients:  

• 2 Tablespoons olive oil  


• 3 cloves garlic, minced 


• Pinch crushed red pepper flakes 

• 1 large bunch mustard greens  


• Salt to taste  


• 2 to 3 Tablespoons red wine vinegar 

Directions: 

1. Coat a large sauté pan with olive oil and put it on medium heat. Add the garlic and red pepper flakes. Cook the garlic until it becomes golden brown. Be sure not to burn the garlic or it will taste bitter.


2. Add the mustard greens and season with salt, to taste. Cover and cook the greens until tender. Stir in the vinegar. Add salt if needed. 

Fettuccine with Mustard Greens and Mushrooms 

Ingredients:  

• 10 Tablespoons olive oil, divided  


• 6 cups roughly chopped mushrooms  


• Salt and pepper 

• 2 Tablespoons minced garlic 


• 2 Tablespoons chopped fresh thyme  


• 4 cups chicken broth 


• 4-6 cups chopped mustard greens  


• 1 1/2 lb whole wheat fettuccine  

• 2 Tablespoons unsalted butter 


• 4 Tablespoons chopped parsley  


• 1 cup grated Parmesan cheese 

Directions: 

1. Heat 1/4 of the olive oil in a large sauté pan over medium-high heat until hot. Add the mushrooms and allow them to brown for about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper, to taste. 


2. Add the garlic and cook quickly until light brown. Add the thyme and broth and bring to a boil. Add the greens, season with salt and pepper, and simmer until tender, about 8 minutes. 


3. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain when done. 


4. Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add Parmesan cheese. Serve immediately. 

 

Like most all vegetables, mustard greens are fat-free, cholesterol-free, low in calories and high in fiber. A 1 cup serving of cooked mustard greens has 20 calories and 3 grams of fiber. Mustard greens are also high in vitamins and mineral, particularly vitamins A, K, C and folate. 1 cup of cooked mustard greens contains 177% of your daily value for vitamin A. That means that in one serving of mustard greens you get almost twice the amount of vitamin A you need in one day! Vitamin A is associated with proper growth and development, immune function and vision.