Mustard Greens: Tips and Tricks

No longer should you fear the headstrong flavor of mustard greens. The cold-weather wonder can be a fantastic addition to southern favorites and beyond, as each bite brings a piquant flavor that’s packed with nutrition. Steer clear from anything mustard yellow and stick with mustard greens with these tips and tricks.

  • Did you know? Mustard greens are considered to be the strongest tasting bitter green! That doesn’t mean that you can’t minimize the bitterness though; a quick blast of heat can help cut down bitter flavors. 
  • It’s important to choose the right partner for your dish. Aside from the common curly leafed mustard green, there are a whole host of other varieties of mustard greens each with their own strengths and weaknesses. Come explore those varieties here. 
  • When selecting mustard greens, try to stick with the ones that are rich in color and feel crisp and hydrated. Excess toughness or dry stems are usually an indicator of any aging product, so try to avoid any product with these signs.
  • Mustard greens have a decent shelf life, so expect them to last a week or so if you store them in the crisper section of your fridge. 
  • Similar to collard greens, mustard greens have a tendency to store up extra dirt and sand in their leaves, so it’s important to thoroughly wash them before serving. 
  • Interestingly enough, mustard greens take on an unsightly black color when cooked in aluminum or iron pots, so be sure to cook with stainless steel.  
  • The ruffled leaves of mustard greens are suitable to more cooking methods than you may think. Besides serving raw, try sautéing, blanching, or boiling your greens!