Move Over, Kale: Make Way for Mustard Greens

January 7, 2013 | By | Comments (1)

We welcome Karen Palmer, Tasting Table’s Good Taste* Editor, as a guest blogger to Simmer & Boil.Cooking Light editors

is-greens-0307p248-mGangnam style, Angelina’s leg, YOLO: For better or worse, each became a cultural phenomenon in 2012.

Add kale to that list. Popping up on every restaurant menu and in every supermarket produce section, the vegetable became so ubiquitous that even mega-brand Healthy Choice released an ad mocking kale fanatics.

Don’t get us wrong: Here at Tasting Table, we still love kale’s cruciferous crunch, but our latest leafy obsession is mustard greens.

Why? Well, for one, much like kale, the leaves are packed with nutrients and antioxidants. Mustard greens boast high levels of vitamins K, A, and C, as well as folate and the mineral maganese. But unlike kale, the greens have a distinctly peppery taste, adding a piquant accent to salads, simple sautés, and the like.

Some of our favorite ways to serve mustard greens include:

Mustard Greens and Roasted Sweet Potatoes with Maple Vinaigrette

1. Just-wilted with pumpkin seeds, roasted sweet potatoes, and maple vinaigrette to balance the greens’ natural bitterness

2. Simply braised with chicken stock, apple cider vinegar, and garlic

Salad of Young Fall Greens

3. Tossed raw with walnuts, sharp Pecorino, pears, and a persimmon-shallot vinaigrette

4. Blended in a basic pesto with garlic, hazelnuts, Pecorino-Romano cheese, olive oil, and a pinch of salt and pepper

5. Quick-pickled and served with a mild roasted fish, like branzino

And of course, mustard greens can be substituted in for any recipe that calls for hearty, bitter leaves. We sense that kale may soon be green with envy.

*About Tasting Table’s Good Taste: Good Taste is the free daily email magazine from Tasting Table that covers the latest in healthful eating and drinking, for the epicurean who seeks a delicious life that doesn’t compromise on flavor. Each morning’s short recommendation from our editors covers one gourmet idea that you can incorporate into a balanced lifestyle, including healthful recipes from top chefs, biodynamic and organic wines, the newest cookbooks that prioritize wellness, sustainable product reviews, and more.

COMMENTS

  1. Asian Style Winter Greens – Teaspoon of Spice

    [...] oyster sauce, garlic, fresh ginger, rice vinegar and sesame seeds. Cooking Light also is featuring mustard greens this month on their Simmer & Boil blog (perhaps the new green of 2013, replacing the trendy [...]

    January 12, 2013 at 8:19 am

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s