These Peppery Mustard Greens Are Not Your Average Leafy Green Recipe (2024)

FAQs

Are mustard greens peppery? ›

Flavor-wise, they have a very distinctive, peppery taste, akin to arugula. Some people compare the flavor to horseradish—punchy and spicy. Thanks to their assertive flavor, mustard greens stand up well to other strong flavors, such as garlic and onion.

You can eat them raw, boiled, steamed, or stir-fried. It's easy to add mustard greens to your diet.

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes. Works like a charm! If you're vegan, use a good vegetable broth like Better Than Bouillon and a bit of smoked salt for fantastic flavor.

What Do Mustard Greens Taste Like? I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you'll know it came from a mustard plant. Cooked, they taste a lot like spinach but with more body.

Arugula has a distinct, slightly spicy and peppery flavor. It can add a bold taste to salads and can also be used as a garnish or cooked like other greens.

If these peppery greens are too spicy for your taste, tame them by blanching in salted water for a minute prior to other preparations. The stems of the mustard plant are tough, so I recommend removing them prior to cooking the greens.

Both are healthy. Mustard greens have a higher vitamin C content than spinach. Spinach has a higher iron content than mustard greens. If compared, spinach has more nutrients than mustard greens.

Mustard greens are generally very safe to eat. However, as they're high in vitamin K and contain oxalates, large amounts may trigger side effects in individuals who take blood thinners or have a high risk of oxalate-type kidney stones.

Mustard greens tend to be higher in certain vitamins and minerals, such as vitamin K and vitamin C, while collard greens are higher in calcium and fiber.

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

What does baking soda do to turnip greens? ›

That's how to tell if the greens are clean and won't taste gritty when cooked. Add baking soda. Adding a pinch to the water once you begin the cooking process helps to keep the color of the greens more vibrant.

Our all-natural, domestically grown turnip greens are simmered with country ham so they're tender and tasty. Add them as a side or enjoy them in our specialty Beans n' Greens.

Collard greens are quite mild in flavor, though get a bit more bitter as they age, and work well either chopped up raw for salads or sautéed. Mustard greens, on the other hand, have quite the kick to them.

Arugula (rocket)

These are tender leaves with a sharp mustard or peppery flavor and usually tossed with other lettuces in salads. Try it also in soups, pastas or even pizza! Look for bright green and fresh looking leaves. Store for 2-3 days in a tightly sealed bag in the refrigerator and wash very well before using.

While mustard greens can be enjoyed raw, heat greatly mellows their pungency, which is why sautéing them is such a great choice.

A balsamic syrup, made by cooking down vinegar, helps tame the bite of mustard greens.

With their peppery, spicy flavor, mustard greens are a delicious addition to salads, soups, or casseroles.