Purple mustard’s leaves are succulent and tender, the stems, crisp and crunchy. Purple mustard greens elicit a savory,spicy and nuanced peppery flavor. Purple mustard is a common salad green, pot herb, braising and pickling green in a diversity of cuisines from Asia to Europe to South America.
These greens have a cholesterol-lowering ability that is second only to steamed collard greens and steamed kale. Some say it even has cancer-preventative properties!
Tips for Cooking:
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. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.
Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
2 medium sweet potatoes, peeled and sliced thin
1 medium onion, cut in half and sliced thin
3 medium cloves garlic, sliced
1 TBS + 1/4 cup chicken or vegetable broth
1/2 tsp curry powder
1/4 tsp turmeric
1 bunch mustard greens, stems removed, chopped
1 15 oz can (no BPA) diced tomatoes
2 cups or 1 15 oz can (no BPA) garbanzo beans, drained
3 TBS extra virgin olive oil
salt and white pepper to taste
Bring 2″ of water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes into ½” slices so they will steam quickly (7 minutes).
While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.