418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Mustard Greens 

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).

Nutritional Value


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
2 to 4 Tbls olive oil
¼ onion chopped
1 clove garlic (optional)
1/3 cup Kalamata olives, coarsely chopped
1 lemon, quartered or 3 tsp lemon juice

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

serves 2 (can be doubled)

2 tbsp. olive oil
1 small bunch mustard greens, washed and chopped
1 tbsp. finely chopped garlic
4 large eggs, beaten to blend
1/2 C diced Fontina* cheese

Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens and stir until wilted and tender, about 2 minutes. Add garlic, stir another minute. Sprinkle generously with salt and pepper. Pour eggs over greens and stir to blend. Sprinkle with cheese. Cover skillet and cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate. Serve with crusty bread and a nice salad and you got yourself a meal!

*Havarti or cheddar or some other cheese could easily be substituted here.

(modified from a recipe found online)

Live Earth Farm

Five-greens rice

serves 8

3 1/2 C water
1 1/2 C uncooked long-grain white rice
3/4 tbsp. salt
1/4 C flat parsley leaves
1/4 lb. chopped fresh spinach leaves
1/4 lb. chopped fresh mustard greens
1/4 lb. chopped fresh kale leaves
1/4 C chopped scallions, including tender green tops
1 tbsp. vegetable, corn or olive oil
Salt (optional)

In large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove from heat. Let stand, covered, for 5 minutes, or until water is completely absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while preparing rest of dish. Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions, and blanch for 1 minute. Drain in a colander under cold running water to stop cooking process. Strain greens and place them in a blender or food processor. Process, using just enough water to puree greens. Strain, saving 1 tbsp. of the liquid. Heat a large skillet over medium heat. Add oil, reserved tbsp. of liquid, and greens. Stir, and immediately add cooked rice. Cook for 2 to 3 minutes, stirring constantly, until rice is heated through. Taste and check seasoning, adding salt if needed. This is a great side dish with meat, fish or poultry.

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 lb. cooking greens (spinach, chinese cabbage, bok choy, mustard, kale, chard, collards, etc)
1 onion, chopped
2 cloves garlic, minced
3 tbsp olive
1 tomato, chopped
1 lb. chicken breast or tofu, diced
salt, pepper
oregano and thyme (chopped)

Sautee onion and garlic in oil until translucent. Add chicken or tofu and sauté 10 minutes. Add tomatoes and herbs and sauté for 10 minutes covered. Add greens and cover. Cook for 10 minutes (until greens are completely wilted. Serve over pasta.

Brookfield Farm

Spicy Greens

1 large onion, diced
1 tbsp olive oil
1 bunch greens
2 tsp vinegar
1/4 tbsp crushed red pepper flakes

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.

Brookfield Farm

Green Sauce

This recipe is for spinach but we think it can be used with any cooking green

1 tsp olive oil
2 cups greens
2 cloves garlic, minced
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella

Sauté garlic and mushrooms in oil until soft. Add greens and cook until just wilted. Add ricotta cheese and heat over low flame until hot. Remove from heat. Stir in mozzarella cheese and serve over pasta.

Brookfield Farm