Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food. They originated in the Himalayan region of India more than 5,000 years ago.
How to Select
Look for a green color with leaves that don’t have blemishes or show any yellowing or withering. Mustard greens should have stems that look freshly cut that aren’t thick, dried out, browned, or split.
How to Store
Discard any bruised or yellow leaves and remove any bands or ties that hold bunches together. Gently wrap unwashed mustard greens in paper towels and store loosely in plastic bags. Keep moist and cool in the lower part of the refrigerator in the high-humidity bin. Store for up to 5 days.
How to Prepare
Remove and brown or slimy leaves. Rinse in cold water. Dry well; pat between towels, or use a salad spinner. Eat raw: add to salads, wraps, and sandwiches. Mustard greens have a strong taste, are good mixed with other greens if raw, and cooks quickly. Eat cooked: Cook until wilted and serve with rice and beans, stir-fry, casseroles, pasta and soup. Red mustard greens loses its color when cooked.