Mustard Greens Recipes

Mustard Green


Introduction

Mustard green is regarded as one of the “superfoods” because of its nutritional density.
These greens can be eaten raw or cooked like spinach or cabbage.
If eating them raw, we recommend harvesting younger, tender leaves as they will carry a less peppery punch.
Mustard greens also make an excellent substitution for lettuce on sandwiches, and a wonderful addition to soups and stews.


Creamy Mustard Greens with Chickpeas


Preparation: 15minutes.

Cooking time: 25 to 30 minutes

Ingredients:

800g fresh mustard greens, trimmed and chopped

2 cups cooked or canned chickpeas

1 small red onion, chopped

2 to 3 cloves garlic, chopped

1 to 2 piece fresh ginger, chopped

4 to 6 red or green chilies or jalapenos

2 tablespoon coconut oil or olive oil

Herbs Spices:

-½ teaspoon ground cumin
-1 teaspoon ground turmeric or 11/2 piece of fresh turmeric, peeled and finely grated
-1 cup plain whole fat yoghurt
-1/2 cup heavy cream

Method:
  1. Put cooked or canned chickpeas aside
  2. In a food processor or blender, pulse together the onions, chilies, garlic, and ginger to form a thick paste
  3. Heat the butter and oil in a large saucepan over medium heat.
  4. Add the onion-chili paste and stir and for 5 minutes or until the paste is lightly browned.
  5. Add the turmeric, coriander, cumin, masala, and curry leaves to the pan and stirs for another minute.
  6. Next, add the tomatoes and salt and simmer for 4 minutes.
  7. Add the chopped mustard greens and stir until the mustard greens are cooked, according to your desired texture
  8. Stir in the chickpeas and simmer until the sauce for 10 minutes or until the curry has thickened, stirring occasionally
  9. Whisk together the yogurt and cream and stir into the chickpeas. Simmer for another few minutes and serve hot

Fresh Mustard Greens With Chickpeas


Ingredients:

2 tsp extra virgin oil

2 garlic cloves, thinly sliced

¼ Red and green chilies

1 Onion bulb

1kg mustard greens, chopped

½ cup vegetable broth

1 can chickpeas rinsed and drained

Salt and fresh ground pepper to taste


Method:
  1. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes.
    Cook for 3 to 5 minutes or until barely golden, stirring often.
  2. Add mustard greens; cook for 3 to 4 minutes or until wilted and bright green, tossing often.
  3. Add broth and beans. Cook, covered until heated through, about 5 minutes.
  4. Season with salt and pepper. Serve immediately with salad or mashed potatoes or potatoes.

Sauteed Mustard Greens


Preparation: 15minutes.

Cooking time: 25 to 30 minutes

Ingredients:

1/2 cup thinly sliced onion

½ cup red onion

2 cloves garlic, minced

½ green pepper

½ red pepper

½ yellow pepper

2 tomatoes peeled and grated

Thyme

Mixed Herbs:

-1 tablespoon extra-virgin olive oil or canola oil
-1 bundle mustard greens, washed and torn into large pieces
-2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
-1/4 teaspoon salt
-1/4 teaspoon pepper

Method:
  1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
    Add the minced garlic, green, red and yellow pepper, mixed herbs and thyme, cook a minute more, until fragrant.
  2. Add the grated tomatoes, let in boil for 2 minutes
  3. Add the mustard greens and chicken and vegetable broth and cook for 10 minutes or until the mustard green are barely wilted.
  4. Season with salt and pepper.
  5. Serve with protein and start compliment.