Mustard Greens

Summer and Fall flavours.

Mustard Green sare a member of the brassica family along with kale, cabbage and collard greens and are amongst the worlds healthiest foods – watch out kale.

Along with a myriad of other benefits, mustard greens lower cholesterol, aid in the fight against cancerous cells and are chock full of vitamin C.

The flavours of this headless cabbage looking fellow are peppery bordering on hot. When cooked, this simple green takes on a lot of robust flabour. For that reason, I like to serve it up relatively plain as a side dish with simple favourites off of the BBQ.

Heat, salt and fat tame bitterness, so use these tools to create a flavour you love.

Smaller, more tender leaves carry the mildest of flavour – if you’re a newb, try these first. Mature leaves of late summer and early fall pack a bit more punch.


4 cups mustard greens loosely packed
1 medium yellow onion chopped
1 clove minced garlic
1 tbsp unscented coconut oil
1/3 cup veggie broth
1/3 cup pine nuts, toasted
1/4 cup yellow pepper chopped
Salt to taste
Toast pine nuts lightly on medium for 2-3 minutes. Remove from heat and set aside.

Saute onion in coconut oil and 1/2 your broth fro 3-4 minutes. Add garlic & peppers, cook for another minute or so. Add mustard greens and remainder of broth and cook until wilted but still brightly coloured.

Remove from heat and serve with full spectrum sea salt. I like pink Himalayan Salt.