Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Mustard greens are a notable vegetable in many different cuisines, ranging from Chinese to Southern American. Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African foodways. While India, Nepal, China and Japan are among the leading producers of mustard greens, a significant amount of mustard greens are grown in the United States as well.
Rinse mustard greens under cold running water and cut into 1/2" slices for quick and even cooking.
To get the most health benefits from mustard greens, we recommend letting them sit for a minimum of 5 minutes before cooking.
Here are a few quick cooking ideas:
- Young mustard greens make great additions to salads.
- Serve healthy sautéed mustard greens with walnuts.
- Adding chopped mustard greens to a pasta salad gives it a little kick. One of our favorite combinations is chopped tomatoes, pine nuts, goat cheese, pasta, and mustard greens tossed with a little olive oil.
Can store for several days in a plastic or cloth bag in the refrigerator, removing as much air as possible from inside first.
Mustard Greens Saute
*Great accompaniment for any Asian-inspired meal or by itself as a delicious snack.
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Pasta with Carmelized Onions and Bitter Greens
- 1 tablespoon olive oil
- 1 to 2 tablespoons unsalted butter
- 4 medium onions, peeled and cut into 1/4-inch-thick rings
- 1 teaspoon sugar
- 4 cups chicken broth (preferably homemade) or water
- Salt and freshly ground pepper
- 1 pound fettuccine
- 1 bunch of mustard greens, kale, or arugula, washed, with tough ribs removed and leaves torn into pieces
Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.
Chicken with Mustard Greens, Olives and Lemon
- 2 tablespoons olive oil
- 6 bone-in, skinless chicken breast halves, halved crosswise
- Coarse salt and ground pepper
- 1 medium red onion, halved and thinly sliced
- 4 garlic cloves, smashed
- 1 cup dry white wine, such as sauvignon blanc or pinot grigio
- 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
- 1 tablespoon lemon juice, plus lemon wedges, for serving
- 1/2 cup pitted kalamata olives
In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.