How to cook mustard and turnip greens

Use salt.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.

Also stem mustard greens, collard greens, and turnip greens. But don’t discard tender Swiss chard stems! They add texture, take well to pickling, and can be sautéed in your everyday soffritto. It’s okay to leave the tender stems on spinach, too—just chop off any thick, woody parts.

Additionally, mustard greens contain oxalates, which may increase the risk of kidney stones in some individuals if consumed in large amounts. If you’re prone to oxalate-type kidney stones, you may want to limit mustard greens in your diet ( 35 ). Mustard greens are generally very safe to eat.

When to Plant Mustard Greens

Considered a cool-season crop — one that can even withstand light frosts — mustard grows best in the spring and fall. If you‘re growing mustard for its seeds, planting in the spring is ideal because the higher temperatures that come with summer trigger bolting and seed production.

Mustard greens have a very low glycaemic load; this is why they are an ideal addition to a diabetic diet.

Spinach, kale, Swiss chard, beet greens, along with mustard and turnip greens freeze well for year-round enjoyment.

It is recommended that you consume 2 to 3 cups of vegetables a day, and greens are a great source of a number of nutrients. Provided you follow our instructions correctly, you can freeze leafy greens for up to 9 months without blanching.

Storing: Mustard greens should be stored in a plastic bag in the refrigerator. They should keep fresh for about three to four days. Freezing: Wash and remove any damaged pieces. Drop into boiling water for three minutes, cool the greens immediately in ice water, drain thoroughly and place in freezer bags.

To freeze turnips and greens:

Blanch 2 minutes, cool and mix with turnip greens for packaging, or mix with greens to blanch. Barely cover with ice water. Leave 1/2 inch head space, remove air and seal. Three pounds of greens will yield about 2 pints of frozen greens.

Blanching Time:

For kale, spinach, chard, mustard, beet or turnip greens, boil for 2 minutes. Boil collard greens for 3 minutes. Cool immediately and drain well.