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Mustard Greens

By Miriam Marcus
Greens in the winter-time are few and far between. Chefs need to be creative in offering restaurant patrons a fix of these rarities in the colder months. Though the peppery leaves of the mustard plant are available year-round, they’re in peak season from December through April.

 
 
 


Recipes from Chef Rodelio Aglibot
» Mustard Greens Stuffed with Pork Adobo
» Sautéed Mustard Greens with Chorizo and Corn
» Steamed Mustard Greens and Scallop Cakes

 

 

The mustard plant, Brassica juncea, matures quickly and is easy to grow; other vegetables in the Brassica family include cabbage, broccoli, cauliflower, Brussels sprouts, collard greens, kale and kohlrabi. The sharp tasting seeds of this plant are the source of various mustard condiments, while the leaves add a pungent kick to dishes in which they are featured.

Mustard plants come in red and green varieties; its leaves can either have a flat or crumpled texture. The edges can be toothed, scalloped, frilled or lacey. This reputable “soulful” green is nutrient-rich; it is an excellent source of dietary fiber, iron, calcium, vitamins A, C, E, K, and B6.

When picking mustard greens, choose crisp, richly green colored leaves with rough edges and long stalks. Avoid wilted leaves, yellow or pitted leaves, and thick, fibrous stems.

Although they are most noted for their popularity in soul foods of the American South, mustard greens reveal a diverse range of uses, as demonstrated by Chef Rodelio Aglibot, formerly of Yi Cuisine in Los Angeles, California. Chef Aglibot, a first generation Filipino American who grew up in Hawaii, blends this bright pungent ingredient with innovative textures and complimentary flavors.

 

 

 
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  • Wines for Winter
  • Los Angeles for the Food Savvy
  • Winter Farm Fresh Market
  • Forum: Mustard Greens

  •    Published: March 2006
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