This term technically applies to all leafy greens in the Mustard family, but usually it refers to whatever mustard greens happen to have been grown and offered for sale. Their season is January through April, although many may be available other times of the year. Mustards with broad, smooth leaves loosely formed in heads are called broadleaf mustards; they are pungent, whether mustardy or sweet. Coarse, large leaves with pinked edges are common, or leaf, mustards; their flavor is the mildest of the greens. Fringed and curled leaves are called curled mustards, and their flavor is spicy hot. You can add tender leaves to salads or cook them like chard but it is best to mix them with milder greens for balance. Select them as you do other greens; look for crisp, bright leaves with no yellowing or tears. Store in perforated plastic vegetable bags in the refrigerator crisper.
Mustard greens have the same affinities as collards. Allow about 8 ounces per serving.
To Prepare and Cook: Preparation and cooking methods are the same as for others in the familyΓÇöcollards, kale, and turnip greens. Timing varies, because some leaves are tender and some are tough. See each recipe for specific cooking times.
To Boil: Bring 16 cups (4 quarts) water and 1 1/2 tablespoons salt to a rolling boil in a stockpot. Add 1 to 1 1/2 pounds prepared mustard greens and quickly bring the water back to a boil. Cook, uncovered, until tender but not mushy, 5 to 10 minutes, depending on the age and thickness of the leaves. Baby greens will cook very quickly. Drain.
To Braise: Bring 4 cups water or stock and 1 teaspoon salt to a boil in a medium skillet with lid. Add 1 pound mustard leaves and turn them with a pair of tongs until they wilt down and fit easily in the pan. Cover and cook, stirring occasionally, until the greens are tender but not mushy, 9 to 11 minutes, depending on age and thickness. Baby greens will cook very quickly. Drain.
