Mustard Greens are the most pungent of the cooking greens and lend a peppery flavor to food. They originated in the Himalayan region of India more than 5,000 years ago. Like many other cooking greens, mustard can be found in many Chinese, African-American, and southern dishes. Mustard greens should be cooked with the coarse stalks removed.

How do I keep my greens fresh?

Fresh greens are crisp, without slimy dark spots. Store greens without washing, wrapped in brown paper or a slightly dampened dishcloth or paper towel. You can then place the bundle in a plastic bag, but leave it open and then put it in a drawer in the fridge.

How do I clean greens?

• Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
• Prior to cleaning greens, any wilted or yellow leaves should be removed.
• Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
• Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
• Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?

Keep in mind that greens reduce lots when cooked, so you may need to cook a larger volume than you think.

Traditionally, greens are boiled or simmered very slowly for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Remember that the health benefits of greens will be diminished the longer the greens are cooked, so it's healthiest to cook them only until they are just tender. Greens can also be steamed, microwaved, added to soups, salads, stews, and other dishes.

Curried Mustard Greens with Kidney Beans

• 1 bunch mustard greens
• 1 tablespoon olive oil
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce (or 3 to4 pureed ripe tomatoes)
• 2 teaspoons curry powder
• 1/2 cup coconut milk

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the olive oil in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the coconut milk and continue cooking until heated through.

Wilted Mustard Greens

Recipe From:
Gourmet Magazine, although they made it for 12. This is the real life, weeknight version.

Level of Difficulty: EASY

Prep time: preparation time: 45 minutes, max.

Serves: 2-3

Ingredients:

• 1 lb mustard greens, stems and coarse ribs discarded
• 1 garlic clove, minced
• 2 teaspoons butter
• Salt & pepper to taste
  
  Instructions:

1. Cook mustard greens in a 2.5 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
2. Cook garlic in butter in a sauté pan over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
3. Cooks' note: Greens can be boiled and chopped 1 day ahead and chilled in a sealed plastic bag. You will need to cook them in garlic butter about 10 minutes (instead of 5) when made ahead.