Mustard Greens

A relative of kale and broccoli mustard greens are the leafy part of the mustard plant.  The greens have a slightly peppery flavor and can be steamed, boiled or sauteed.  These dark leafy greens are very high in Vitamin A.

Mustard can be seen all over the hillsides in parts of California.  Plants were brought to California by the Italian immigrants.  Our California climate being similar to Italy made a perfect home for mustard where it became naturalized. 

Substitute For Mustard Greens

If you don't have mustard greens you can substitute equal amounts of:

• Turnip greens make a good substitute for mustard greens and you'll use something that you might otherwise throw away.
• OR -  Kale lacks the slight bite of mustard but it can be eaten raw in salads or cooked.
• OR - Another good alternative is dandelion greens.  They also have a slight peppery flavor.  The young greens are used fresh in salads or the older, tougher greens can be cooked.
• OR - Arugula is a good replacement for mustard greens in a salad.
• OR - Collard greens  can be used as a substitute either raw in salads or sandwiches or cooked.