Mustard Greens are the leaves of the mustard plant and come in many varieties all with different colors and flavors. We grow red giant and southern curled both with distinctive flavors. The red giant has dark reddish purple leaves almost resembling the leaf of a large head of red leaf lettuce while the southern curled variety has curly almost lacy lighter green leaves. It comes as no surprise that the seed of the mustard plant is used to make Dijon mustard.
Mustard greens can be cooked in a variety of ways including steaming, sautéing, adding to soups and stews and even eaten raw in salads and sandwiches. Try substituting mustard greens in recipes calling for kale, chard, or spinach.
These greens are an excellent source of vitamin K, vitamin A, vitamin C, folate, vitamin K, manganese, and calcium. They are also a very good source of potassium, protein, iron, and vitamins B2 and B6. (WH Foods)
