|Red mustard plants in raised bed.|
When I chose plants to put in my new raised beds this fall, in addition to Swiss chard and lettuce I picked out three lovely red mustard plants primarily because they were so pretty. These plants are nice ornamentals, but they are indeed edible. Here's a recipe from Yummly that I tried recently.
10 oz mustard greens
1/2 purple onion (large, thinly sliced) (I used a regular sweet onion.)
- Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
- In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
- Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
- Serve warm, with additional balsamic vinegar at the table.
I gathered a handful of the large leaves.
|Large leaves. The stems and large vein in the leaves were later removed.|
I tore the leaves into smaller pieces.
|Leaves torn into small pieces.|
Sauteed onions in broth and added garlic, pepper and mustard greens.\\
|Sauteeing the greens with the onions and garlic.|
Removed the greens and placed on serving dish.
|Layer the greens with onions and garlic on a serving dish.|
Added the glazed chickpeas on tops of the greens.
|Ready to serve.|
I liked this dish better than Dan. The greens are a bit pungent. I think I will likely use a few leaves in a soup or a leaf to spice up a salad, but not as likely to have them as a main part of a dish. Just a touch will add an interesting spice yet won't be overwhelmingly bitter.