Mustard greens

Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned.

mustard greens = curled mustard Notes: These are more popular in the South than in the rest of the country. There are red and green varieties, and both have a peppery bite.

Mustard Greens
subtle hot mustard flavor
steam, braise or sautée, tough stems and ribs must be removed ...

Aka pak choi, mustard greens and Chinese white cabbage, this has broad, juicy white stems, with wide, mildy mustard flavoured green leaves.

The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds: ...

Watercress: These greens are members of the cabbage family, and they are related to the radish and mustard greens-both noteworthy for their peppery flavor.

Although 'broccoli' is in the name of the plant, broccoli raab is not actually a broccoli, although it is related to broccoli, along with mustard greens.

History: Kale, collards, and mustard greens are members of the Brassica, or cabbage, family. Mature greens might need long boiling to become tender. Young greens can be stir-fried, steamed, or sautéd briefly. Greens are high in vitamin C and calcium.

They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste.

Mui Choi is preserved mustard greens. The large, slightly bitter tasting mustard leaves are packed in spicy Sichuan pepper sauce and used as a condiment. Available in Asian markets.
See recipes featuring Mui Choi ...

Ingredients: swiss chard, mustard greens...
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Prep Time:15 mins ...

Kale can be substituted with Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens.

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The peppery leaves of the mustard plant. Mustard greens can be steamed, sauteed, or simmered. Mustard Spinach ...

Although high in cholesterol, eggs are a terrific source of bone-building vitamins D and K. Gabe Thompson combines them with nutrient-rich mustard greens in this healthy frittata.
Pinzimonio with Tonnato Sauce ...

French Ratatouille is just stewed vegetables, and good individual candidates for stewing include eggplant, tomatoes, celery, celery root, leeks, cabbage, fennel and almost any tough greens, such as collard greens, chard, kale or mustard greens.

Though it is infrequently done, they may be cooked with any other loose-leafed greens (kale, turnip greens, spinach and mustard greens). Collards and other green leafy vegetables comprise several traditional "soul food" dishes of the southern US.

For substitute greens, use chicory, Belgian endive, escarole, radicchio, watercress, young spinach greens or young mustard greens. Arugula is also known as arrugula, Italian cress, rugola rugula, rocket lettuce or rocket greens, roquette, and rucola.

monosodium glutamate (MSG): grainy substance added to food to enhance the flavor.
Morcon: Stuffed rolled steak
Munggo: Mung beans
Murang sibuyas: Spring onions
Mustasa: Mustard greens ...

Mustard Greens Very similar to brussel sprouts or spring greens - they are a member of the cabbage family. They have long, broad, ribbed leaves, and a strong bitter taste. Also known as:Gaicai (Chinese).

Snow Pickle Salted mustard greens that have a mildly sour flavor. Soy Sauce A highly flavored, salty, tangy, brown liquid brewed from fermented Soya beans and salt. Soy sauce is the most important flavor in Chinese cuisine.

Mustard greens make a refreshing spring
vegetable, and mustard oil is important in Indian cooking. See alsoo
Dijon.
mutton The flesh of mature sheep (over one year in age), dark red in ...

See also: Greens, Mustard, Flavor, Vegetable, Pepper