Photo credit: Thadah
Purple mustard’s leaves are succulent and tender and the stems are crisp and crunchy. Purple mustard greens elicit a savory, spicy and nuanced peppery flavor. Purple mustard is a common salad green, pot herb, and braising and pickling green in a variety 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 people also eat it for its presumed cancer prevention 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, let them sit after cutting for a minimum of 5 minutes before cooking.
RECIPE: Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes from RecipeLand (serves 4)
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 (5-10 minutes).
While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Sauté onion in broth over medium heat for about 4-5 minutes. Stir frequently and cook 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.