Category: Mustard Greens

This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like.  Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »

This dish is simple yet rich and satisfying. It would work with different types of tender greens and could easily be doubled if made in a larger pan.   Serves 1-2... Read more »

[caption id="attachment_20560" align="aligncenter" width="660"] This version uses Brussels Sprout tops which are incredibly tender and sweet and can be used like any sturdy leafy green.[/caption]   This is a delicious way to enliven most greens. I think I particularly like it with sturdier greens like collards and kale but mustard greens are good here as is chard and spinach.... Read more »

Any leafy green can be quickly sautéed/braised and dressed with the ever-more-popular spicy chili crisp condiment.... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

Many of my favorite dishes are created when I'm pressed for time. Creativity--what I sometimes call the Why Not? principle--thrives in these instances. Substitute whatever bits of vegetables you need to use up.   The sauce I used here is my Makhani Curry sauce recipe which makes more than you need for one meal so I often have some in the freezer. It was spectacular on the rice. You could alternatively use any leftover dal thinned out a bit or curry or the simplest tomato sauce or a ragout of some kind. Or use a bottled curry sauce.   The pilaf method of cooking the rice--toasting rice with aromatics, then adding liquid--works particularly well here. And lots of toasty nuts are key!  ... Read more »

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. This coconut milk curry is quite similar to this one, which includes onions and is a bit drier.   Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. And the leftovers are excellent.... Read more »

This dish was inspired by Yotam Ottolenghi's Palak Tofu but I've adapted and simplified it almost beyond recognition. Typically Palak Paneer employs a silky sauce made with spinach. I use chard and cabbage (not blended) or any combination of leafy greens instead. It has more texture, is deeply flavorful and makes wonderful leftovers.   I love employing Ottolenghi's salted water tofu-soaking method as it infuses the tofu with more flavor, but the dish will still be good if you skip it.... Read more »

This is a simple, delicious template. It’s very quick, especially if you use quick-cooking greens like mustard greens, chard, spinach, turnip or beet tops, etc. Change the spices and add herbs to suit your taste/what you have on hand.  ... Read more »

[caption id="attachment_15720" align="aligncenter" width="600"] This version includes mustard and turnip greens, radishes and Hakurei (aka Salad) turnips.[/caption] Radishes are delicious sauteed, braised or roasted. If they're a little on the hot side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.   Variations Delicious greens that can be used are, radish tops, mustard greens, turnip, beet greens, and/or mizuna. Top with spicy tahini sauce for a fancier version. [caption id="attachment_15727" align="aligncenter" width="600"] Fancified with toasted sunflower seeds and *spicy tahini sauce.[/caption]... Read more »

This takes just a few minutes to make and is delicious over rice with an egg or thinly sliced beef or with eggs. The same method is good for bok choi or any other tender, leafy greens. I like leftover rolled up in a crepe with a little  hot sauce and plain yogurt.   ... Read more »

I like experimenting with cooking grains and pulses in the same pot and then steaming greens on top at the very end. This is very quick, warming, and simply spiced one-pot meal. I'm sure you could use brown rice instead of white and cook the rice for 30 minutes before you add the lentils and then just finish cooking them together, maybe adding a bit more liquid as well. [caption id="attachment_13615" align="aligncenter" width="660"] The spinach steamed on top of the rice and lentils for the last few minutes of cooking.[/caption] This is similar to this red lentil curry but much quicker and with more of a porridge-like texture from cooking the rice and lentils together.  ... Read more »

If you have home cooked or canned chickpeas on hand, this comes together very quickly. The sauce is versatile and keeps for a week so make plenty to use in other ways. Use other tender greens like mustard or turnips greens or even mizuna or tatsoi if you don't have spinach.   You can scale this up but don't skimp on the greens. You want plenty per serving and they cook down so much.  ... Read more »

This is a gorgeous, robust salad that holds up well and nicely pairs with richer wintry dishes, stews, roasts, curries, etc.   This is one of the few recipes in which winter squash is called for raw. I used a kabocha squash here, but others work great too!  ... Read more »

This is a winter vegetable bonanza. Parsnips and a little potato make up the crust and hearty, leafy greens flavor the filling. You can adapt as you need with all parsnips or all potatoes for the crust or even try adding things like grated turnips or celeriac. I imagine that as long as you have some potato or parsnip in the mix it should work. Also use whatever leafy greens you have and use more or less than noted below. For a lighter dish omit the cream and cheese. It's a flexible dish; a good template. ... Read more »

This is a quick, delicious curry and can be adapted in many ways. Add a can of coconut milk for a richer and larger dish and serve it over rice. Use spinach or chard instead of mustard greens. Add ginger or pump up the heat with more chilies. ... Read more »

The crunch of the toasted seeds and the tender chewiness of the bits of bulgur paired with the spicy mustard greens and sweet, roasted asparagus is just delicious. ... Read more »

When spicy spring greens like arugula and mustard greens are abundant this makes a perfect lunch or dinner salad. ... Read more »

This sauce is inspired by my friend Bryant Terry's Spicy Mustard Greens in his book Afro-Vegan. I've changed it quite a bit but the combination of flavors is mostly his and it's such a treat to find a jar of this in your fridge. I, as Bryant suggests, stir some into rice or couscous I'm cooking but I also love it on toast (with a little goat cheese if you'd like) or with beans or tossed with roasted vegetables or with eggs.   I started making this with radish and turnips tops I needed to use up--I was purchasing lots of radishes and turnips for a series of cooking classes and the greens weren't going to keep that long so I turned them into this sauce (which  keeps well for 4-5 days) and you could certainly use most any leafy green you can think of and in any combination.    ... Read more »

I often add all sorts of things to my frittatas--cleaning out the crisper, using up leftover herbs, etc. This frittata is notable for its simplicity. You can omit the cheese too and it will be lighter and the greens even more distinct. Both ways are delicious and the fresh, slightly bitter and peppery note of the mustard greens is prominent--which I love.  ... Read more »