Category: Mustard Greens

This is a good template for whatever bits of meat you'd like to use/use up and leafy greens or herbs. The above version employs sausage and parsley. Another delicious combination is mustard greens and bacon... you get the idea.  ... Read more »

  This salad is strong, vivid and almost rich thanks to the peanut dressing. You can use a variety of greens in this flexible template (see Variations below).  ... Read more »

  I was inspired by the famous Zuni Café roast chicken to create a riff on the bread salad served with the chicken. So if you feel like roasting a chicken this would be a lovely accompaniment. My ratio of bread to greens is the opposite of the Zuni one but feel free to invert it.  ... Read more »

Mustard greens pair nicely with the sweet and fragrant green garlic, the immature stalks of garlic, used much like green onions, in the spring. And the brown mustard seeds give the dish a little zip and crunch. I had this over black beans and rice one day and with a fried egg the next. ... Read more »

--inspired by Richard Stewart from The Gumbo Shop   Gumbo Z'herbes or Gumbo Zav or Gumbo Verte are all names for the the green gumbo often made during lent in New Orleans. There are dozens of versions of Gumbo Z’herbes, some with meat, some without, some with up to 13 kinds of greens.   This makes a big pot of soup but it’s hardly worth making a smaller batch. And it gets better with age and freezes well. This takes about 60-90 minutes to make (excluding the bean soaking time), including all the washing and chopping, depending on how fast of a chopper you are. You can also used canned beans in a pinch.   Serves 12... Read more »

This is a lovely, fresh and quick salad that’s creamy, crunchy and hearty enough for a lunch or as a light supper with another salad or egg (or fish/meat) dish on the side.   4 servings... Read more »

  Versions of this dish are made all over the Caribbean though not necessarily with this many vegetables. It’s a satisfying one-dish meal and very easy to prepare and a great way to integrate fresh produce into the main dish itself. It’s a pantry dish in that basically all you need is rice, beans, onion, garlic and coconut milk. And if you have tomatoes and celery or greens of some kind, great!  ... Read more »

The sweetness of the turnips is nicely complemented by the bite of mustard greens and radishes and the peanuts add a little crunch and heft. You could certainly add herbs or other vegetables to the salad. It's just a good, quick, template. The peanut oil is really nice here but if you don't have it you could substitute a neutral oil and add 1/2 teaspoon toasted sesame oil.     ... Read more »

  This is a perfect quick, weeknight dish that also freezes well so make extra and save yourself some time/work. And it’s even better the next day so double the recipe if you’d like. And if you haven’t cooked with red lentils before now might be the time. They are quicker cooking than any other lentils and are delicately flavored. You can find them in most stores and often in the bulk bins. This recipe makes a fairly thin soup/dhal but increase the amount of lentils or decrease the amount of broth if you want a thicker soup.... Read more »

  --inspired by Catherine Faris of Nuovastoria.com   This takes time to cook but putting it together is straightforward and just involves a lot of chopping. It's delicious with chard, kale, mustard greens, beet greens or any combination thereof or any other leafy green. It is delicious with a fried or poached egg and extra harissa and some Greek yogurt or with a simple piece of baked, poached or panfried fish, or just as is! It's a good accompaniment to lamb in any form. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), Serrano peppers and other hot chili peppers and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but also popular in Morocco. There are many store-bought brands and you can also make your own.  Harissa varies in its level of spiciness so start moderately as you can always add more when serving.  ... Read more »

I love the spiciness of the mustard greens with the creamy richness of the beans. Turnip greens are good here too as are sturdier greens like collards or kale or chard. Bacon would certainly not be amiss but it’s delicious as is. I love this with pinto beans and meaty white beans or Cannelini or the smaller navy beans.   Serves 4 (more or less, depending on what else you're serving)... Read more »

  --inspired by Vegetarian Cooking for Everyone by Deborah Madison   This is one of my favorite mustard greens dishes--I make it in the winter and spring when farmers' markets have large, gorgeous bunches of mustard greens. And don’t be deceived by the small amount of rice. This makes quite a good quantity. And it’s absolutely wonderful with a fried or poached egg on top the next day (or the first time around).  ... Read more »

Rich egg salad is perfectly balanced with spicy greens like mustard, mizuna, watercress or arugula. This dish easily scales up or down so just use what you have.  ... Read more »

Mustard greens are such a welcome, savory green during the cooler months of the year. They are typically quite tender, including their stems, and have that characteristic mustardy bite which can be mellowed with a creamy tahini dressing or complemented with ginger and garlic. They are a wonderful addition to curries and dals, and when young and tender they are delicious in salads, including egg salad.   They are a bit more delicate than chard or collards greens so use them as soon as possible. Rinse them and roll them up in a dish towels and refrigerate in a plastic bag.  ... Read more »