Mustard

Mustard Lettuce

 
Mustard greens are the leaves of the mustard plant, Brassica juncea. Mustard greens come in a host of varieties that each has distinct characteristics.  Our Mustard lettuce has been doing really well over winter with, as result there is quite a bit to harvest for our CSA’s.  As it is uncommon in New Zealand shops I have been googling to find more information on this spunky crop with its soulful taste that add a pungent, peppery flavour to recipes in which they are featured. Mustard lettuce is an excellent source of vitamin C, vitamin E, beta-carotene, and manganese, and is described as giving us the highest level support for four conventional antioxidant nutrients.
 

Storage: 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.

Recipes:  I had lots of fun this week experimenting with Mustard Greens in the kitchen and have decided that it is a winner; it is so versatile and during the end of the long harsh winter I like something that can be so strong (raw) and mild when slightly cooked!  I love the texture and bright flavour of this lettuce and the brief cooking time it requires if cooked at all!

I found a great page on cooking mustard greens on www.cookthink.com where different ways of having mustard greens were presented. :

Wilted: Toss with hot dressing, or fold mustard chiffonade into hot beans or pasta. Or pour boiling water over whole trimmed leaves to soften for wrapping.  RecipePumpkin Ravioli With Mustard Greens And Parmesan (Cookthink).

Cook ravioli in a large pot of boiling water with 2 teaspoons salt until tender. Rinse, drain, and dry a bag of mustard greens.  Remove and discard stems, and thinly slice the leaves.
Heat some olive oil in a skillet over medium-high heat. When the oil is hot, add the mustard greens and season with a light sprinkling of salt and pepper. Cook, stirring often, until the greens wilt, 5-10 minutes. Remove the pan from the heat.
 A couple of minutes before the ravioli are done, put the greens back over medium heat. Add a splash of the pasta water to the greens to form a sauce. When the ravioli are done, add them to the pan with a slotted spoon. Gently toss them with the greens. Sprinkle over the parmesan and more freshly ground black pepper.

Short-cook: Boil a few minutes in broth for bright, juicy, and tender greens; or steam 4-5 minutes for leaves with a bit more flavor and heat.  RecipeBraised Mustard Greens With Bacon And Shallots (Cookthink).

Long-cook: Earthy bitterness and depth develop in greens that are slow-braised; but bite, perfume, and color dissipate. RecipeLong-Cooked Mustard Greens (Cookthink)

Salad: With raw mustards, you get a hotter green to toss with mayonnaise, but it’s still delicious.

RecipeRaw Mustard Greens With Garlic Mayonnaise (Cookthink). Rinse and dry the mustard greens. Slice away the stems, fold over the leaves and cut them into bite-size pieces. In a large bowl, toss the mustard greens with a little of the mayonnaise, adding a little at a time and tasting as you go. The leaves should be coated but not sogged down by the mayonnaise. Add freshly ground black pepper to taste.