An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Mustard Greens 
    Look for rich, dark green leaves that are ruffly and crisp; red and purplish varieties are also available, although less common. Smaller leaves tend to be milder in flavor and more tender than their larger, more mature counterparts. Avoid any bunches with yellowed or wilted leaves or especially thick stems. Frozen chopped greens are also available and make a good substitute for fresh.

  • How to Store Mustard Greens 
    Refrigerate unwashed (moisture speeds decay) in a tightly sealed bag for up to 1 week.

    How to Prepare Mustard Greens  
    Remove any thick ribs or stems, which can be tough, then swish the leaves in a bowl of cold water. (They can be sandy, so change the water several times.) If the taste of the greens is too strong, try blanching them in salted water before cooking.

  • How to Cook Mustard Greens

    Traditionally flavored with chunks of ham or bacon, they take on a delicious smoky flavor when sautéed in fat. They can also be sautéed with minced garlic or simply steamed or boiled. Small, tender leaves can be eaten raw in salads.

    —Melinda Page

    Real Simple Mustard Green Recipes:

    See all Mustard Green recipes »

What's your favorite mustard green recipe?

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Fruits and vegetables at their peak right now.

   
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