Mustard greens are the leaves of the mustard plant and come in a host of varieties each with distinct characteristics. Most mustard greens are actually emerald green in color, while some are shades of dark red or deep purple. The leaves of mustard greens can have either a crumpled or flat texture and may have toothed, scalloped, frilled, or lacey edges. Mizuna is one type of mustard green that is oftentimes available in stores. In addition to providing wonderfully nutritious greens, this plant produces the brown seeds that are used to make Dijon mustard.
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.
How to Select and Store
Purchase mustard greens that are unblemished and free from any yellow or brown spots. They should look fresh and crisp and be a lively green color.
Place mustard greens in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where they should keep fresh for about three to four days.
Tips for Preparing Mustard Greens
Rinse mustard greens under cold running water and cut into 1/2″ slices for quick and even cooking.