New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Mustard Greens

Mustard greens (Brassica juncea) are a type of leafy green vegetable that is native to Asia. They have been cultivated for centuries and were first mentioned in writing in China in the 5th century BC. Mustard greens were introduced to Europe by the Romans and to the Americas by the Spanish in the 16th century. Today, mustard greens are grown all over the world and are a popular vegetable in many cuisines.

Culinary Uses

Mustard greens have a sharp, peppery flavor and a slightly bitter taste. They are often used in stir-fries, salads, and soups. Mustard greens can also be pickled, roasted, or grilled.

Here are some popular culinary uses of mustard greens:

  • Stir-fries: Mustard greens are a popular ingredient in stir-fries. They can be stir-fried with a variety of other vegetables, meat, or tofu.
  • Salads: Mustard greens are a refreshing and healthy addition to salads. They can be added to salads with a variety of other vegetables, fruits, and nuts.
  • Soups: Mustard greens are a versatile vegetable that can be used in a variety of soups. They can be added to vegetable soups, lentil soups, and bean soups.
  • Pickled: Mustard greens can be pickled to make a delicious and versatile condiment. Pickled mustard greens can be enjoyed on their own or added to sandwiches, burgers, and other dishes.
  • Roasted: Mustard greens are a delicious and healthy side dish when roasted. They can be roasted with a variety of other vegetables, such as carrots, potatoes, and onions.
  • Grilled: Mustard greens are a great way to enjoy the natural peppery flavor of mustard greens. They can be grilled whole, sliced, or diced, and they can be seasoned with a variety of herbs and spices.