Peppery, crispy mustard greens, also known as leaf mustards, are indeed one of the most nutritious green leafy vegetables available around in the winter months. Its lovely top greens, indeed, possess more vitamin-A, K, carotenes, and flavonoid antioxidants than some of the typical fruits and vegetables.
The crispy, leafy tops gathered from the mustard plant while it is small, tender and short of reaching flowering stage. Leaf-mustards belongs to the Brassica family, which also includes cabbage, broccoli, brussels sprouts, etc.
Here are some serving tips:
- Fresh tender mustard greens can be eaten raw in salads and can be juiced with other greens and vegetables.
- In South Asian cuisines, mustard is generally stew fried or steam cooked and mixed with other greens such as spinach. Its pungent, peppery flavor is somewhat tamed by adding butter, tomato, garlic, and onion to the recipes.
- This green also mixes well with ham, pork, and bacon.