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