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Old 09-22-2012, 01:22 PM   #1
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Default What do you do with mustard green?

DH came back from the Farmer's Market with oriental mustard greens. I have no idea what to do with them except saute them. Mustard greens can be quite pungent, what goes well with them? I'm sure they are full of vitamins etc, I don't want to put them in the compost in a couple of days when they go limp.

Any suggestions?
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Old 09-23-2012, 10:06 AM   #2
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Sorry, Never heard of them...Not much help I am!
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Old 09-23-2012, 01:14 PM   #3
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I've blanched and dehydrated some so I could add em to soups this winter. If you've got a pressure canner.... here's a good how to on putting em up, How to can your own homemade canned greens, like spinach, kale, Swiss chard, collard greens or turnip greens (complete directions with photos ). I love that site.... I've learned a lot from their how-tos because of all their photos. Pretty much anything you can make with turnip, collard, or kale greens you can substitute in mustard greens. Here's a recipe I've been eyeballing for a while, Perfect Southern Greens Kale, Beet, Collard Greens, Mustard) Recipe - Soul.Food.com - 163356. Cubed smoked turkey can be substitued for the ham. I'm thinking this recipe could even be pressure canned or maybe there's 1 real similar to it online that can be.

adding.... you can blanche and freeze em if you can't figure out what to do with em and don't want em going to waste.
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Last edited by Equilibrium; 09-23-2012 at 01:15 PM. Reason: forgot something
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Old 09-23-2012, 10:40 PM   #4
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I'm not sure how pungent oriental mustard compared to others. I had mizuna streaks mustard and put it in a soup - kind of like a free-style italian wedding soup. I found that the strong smell and taste went out of it after a little cooking - 20-30 minutes, I'd say.

Freestyle Italian Wedding Soup

Brown ground beef, or use leftover meat (crumbled hamburger patties work)

Add chopped onions, chopped mustard and other veggies you use (bell pepper, garlic, etc.) to broth. Season to your taste. Add small pasta and let it cook in the soup. Enjoy.
My yarden and I lean a little to the wild side.
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Old 09-24-2012, 10:10 AM   #5
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Awesome recipes guys, thank you! I was thinking soup also, I made chicken soup yesterday from the remnants of a roast chicken I made earlier in the week as my tummy wasn't feeling right. I should have put them in. Actually I have a lot of broth left, I'll just toss them in and see how it tastes. All I had in for veggies were onions, garlic, parsley and dill. I do have a cookbook of only soups but the author is French and some of those recipes are just too complex. Her mustard green recipe called for pork and bacon. While I have a southern heritage, my dad was from Alabama, I don't eat pork. He used to like to cook with ham hocks, chitlins, fatback, all that stuff. My cholesterol levels won't take that. I like the idea of smoked turkey equil, good substitute.
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Old 10-04-2012, 09:25 PM   #6
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I don't do anything with them...smile...but, I stumbled across a blog today that had a recipe or two that intrigued me. After scrolling through from page to page, I came across a recipe with mustard greens which made me think of this thread, so I thought I'd post it here. Artsy-Foodie: Mustard Greens and Pumpkin Pasta Sauce
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green, mustard

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