418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Storing Mustard Greens Tips
Freezing: Rinse mustard greens in several changes of cold water, lifting leaves out and leaving sand and soil behind. Separate the stems from the leaves. Bring 4 quarts of water to a rolling boil. Drop about 1 pound of whole leaves into boiling water, cover and blanch for 2 minutes. Remove immediately from boiling water and immerse in an ice water bath for 2 minutes. Drain. Pack in zip-closure freezer bags or freezer containers, leaving no airspace. Label, date and freeze at 0°F for up to 1 year.
How to Store: Store mustard greens in the refrigerator. Store unwashed leaves in plastic bags in refrigerator crisper drawer for 2 to 3 days.
Preparation: For basic mustard green preparation, wash the leaves and fold in half with the top of the green folded inward. Cut along the stem and remove. Or, if you plan to cook the greens for a long time, such as when using them in soup, you can keep the leaves intact with their center stem. If the greens are young they may not require cutting out the center rib. The easiest way to clean the leaves is the same way you would clean spinach: place the mustard greens in a large bowl of tepid water and swish them around with your hands. This will allow any sand or dirt to become dislodged. Remove the greens from the water, empty the bowl, refill with clean water and repeat this process until no sand or dirt remains in the water (usually two or three times will do the trick).
Mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of vitamins B6, C, and E, folic acid, calcium, carotenes, manganese, copper, and fiber. They also offer a very good source of phosphorus, vitamins B1 and B2, magnesium, protein, potassium, and iron. Studies have shown that mustard greens, like other greens, have anticancer effects. These health benefits are mostly due to their high content of antioxidant compounds including vitamins C and E, carotenes, and a high content of glucosinolates. Mustard greens are also beneficial especially for women who are going through menopause. They have the ability to protect against breast cancer and heart disease. Their high content of nutrients (such as calcium, folic acid, and magnesium) is also supportive of bone health.
A few quick serving ideas:
1. Young mustard greens make great additions to salads.
2. Serve sautéed mustard greens with walnuts and lemon juice.
3. Adding chopped mustard greens to a pasta salad gives it a little kick. One of our favorite combinations is chopped tomatoes, pine nuts, goat cheese, pasta and mustard greens tossed with a little olive oil.
4. For a simple meal with a southern flair, serve cooked mustard greens with beans and rice.
5. Sauté mustard greens, sweet potatoes and tempeh and serve alongside your favorite grain.
Sautéed Mustard Greens with Olives
1 bunch greens, stems and ribs removed
Immerse greens in boiling water and simmer for 5 minutes, until tender. Drain and press out extra moisture, then set aside. Sauté garlic and/ or onion until soft and caramelized. Add greens and olives. Toss until all is well mixed. Serve with lemon wedges.
Frittata with Mustard Greens and Cheese
(modified from a recipe found online)
Live Earth Farm
from "The New Low-Country Cooking" by Marvin Woods (Low country: an area around Savannah, Ga., and Charleston, S.C., in the South)
Live Earth Farm
Brookfield Farm Greens and Pasta
This dish answers the question, "What do we
do with all of these greens?"
1 large onion, diced
Sauté the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautés, thoroughly rinse the greens. Remove and discard any large stem ends and coarsely chop the leaves. Add the moist greens to the onions and cook, covered for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste and serve immediately or at room temperature.
This recipe is for spinach but we think it can be used with any cooking green
1 tsp olive oil