Tag Archives: mustard greens

Mustard Green and Sweet Onion Frittata


3 tablespoons extra-virgin olive oil
1 large sweet onion, diced
1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
16 large eggs, beaten
Kosher salt and freshly ground pepper
1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Mustard Green Gratin


1 pound stemmed mustard greens
1 tablespoon unsalted butter, plus extra for baking dish
3 whole eggs, beaten
10 ounces ricotta cheese
2 ounces grated Parmesan (approximately 1/2 cup)
1/2 teaspoon kosher salt, plus extra for garlic and mushrooms
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
12 ounces mushrooms, sliced
1 cup crushed round butter crackers

Preheat the oven to 375 degrees F.

Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.

Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.

In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.

Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.

Penne with Bacon and Mustard Greens Recipe

1 lb. penne or penne rigate pasta
1/2 lb. bacon, cut in 1/2-inch pieces
10 oz. (1 package) frozen mustard greens, thawed and drained.
2 tbsp. tomato paste.
1 onion, chopped fine.
3 cloves garlic, minced.
1/4 cup chicken stock
1 good pinch Italian Seasoning
1/4 tsp. crushed red pepper flakes
2 tbsp extra virgin olive oil
Freshly grated Parmesan cheese to taste
Salt and pepper to taste.


Cook Penne according to package directions.  Drain well but do not rinse.
Cook bacon in a large skillet over medium low heat until it is cooked through, but not crispy.  Remove from grease and place on paper towels to drain.  Reserve 1 tbsp. bacon fat. Discard or store the rest.

Add olive oil to skillet and stir to combine with bacon fat.  Add onion and garlic, stirring until onion is translucent and garlic is fragrant. Add tomato paste and stir through.  Return bacon to pan and toss well.  Add greens and stir until heated through.  Add Italian seasoning, red pepper flakes, chicken stock, salt and pepper. Taste for seasoning (will be a bit oily, that’s O.K.!)

Add pasta and toss to coat well.  Grate approximately 1/4 cup Parmesan cheese over pasta, toss well.

Serve hot with additional Parmesan on top if desired.


Mustard Greens Recipe

1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

Mixed-Greens and Sausage Soup with Cornmeal Dumplings
Bon Appetit January 2011 by Melissa Clark


yield: Makes 6 servings
active time: 1 hour
total time: 2 hours (includes cooling time)

3/4 cup all purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 1/2 tablespoons butter, melted
1/2 cup chopped green onions

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
4 large garlic cloves, pressed
4 Turkish bay leaves
1 tablespoon chopped fresh thyme
1 pound andouille sausages, sliced into 1/4-inch-thick rounds
6 cups low-salt chicken broth
2 14.5-ounce cans diced tomatoes in juice
1 teaspoon hot pepper sauce
1/8 teaspoon ground allspice
1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)

For dumplings:
Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.

For soup:
Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.

Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowl.

by Zoë Abram

This past week you began to see more of our fall greens in the share … lettuce mix as usual, but also arugula and the mesclun mix. The cooler weather is perfect for fast growing, direct seeded greens. We plant five varieties of mustards and asian greens for the mesclun mix, a diversity of tastes that leads to an interesting mix of fresh and spicy. Each week we harvest the greens from their separate rows, and then mix them together after we wash them and spin them dry.

Here’s the breakdown.

Early Mizuna – High in beta carotene and other nutrients, mizuna is a cold tolerant mustard grown for eating raw or sautéed. Your salads will benefit from mizuna’s crisp stalks and beautiful green frond-like leaves. In the salad mix, it has a mild flavor that grows peppery as the plant matures. The word “mizuna” means “water greens” in Japanese. Mizuna is primarily cultivated in Japan, but is native to China.

Garnet Giant – Garnet giant is a dark red mustard, with leaves that are almost maroon. It develops spice as it grows, but is relatively mild until it’s largest size.

Ruby streaks – These are the deeply serrated, almost lacy leaves in the mix. It is both spirited and tender, adding texture and variety to salads.

Suehlihung – Though this mustard is similar to mizuna in appearance, it tastes quite different. Suehlihung tolerates a wide range of temperatures; it does well when the weather is cold but it also is slow to bolt if we get some hotter weeks unexpectedly.

Tatsoi – Similar to pak choi, tatsoi is a mild and delicious green. It is small and tender, perfect for salad. The appearance of the tatsoi in the field is a record of the weather. When it is warmer, tatsoi grows more erectly, and when temperatures drop close to freezing, it forms flat rosettes. In this first succession of greens planted for mesclun, the tatsoi did not germinate as well as some of the others. But hopefully it will be a bigger proportion of some of the mixes to come!

As described in the Garnet Giant section above, many mustards develop heat as they grow. Because of this change in flavor over time, our mesclun mix may be spicier or less spicy each week depending the stage of growth of the mustard greens. Unlike the lettuce, the arugula and mesclun can be eaten raw or cooked. If, on any given week, either option is ever too spicy for you to eat raw, simply sauté and the greens taste more mild.