Mustard Greens

Mustard greens are the large, broad leaves of the mustard plant, known for their distinctive peppery, slightly bitter flavour that becomes milder and more mellow when cooked. They come in several varieties, from flat-leaved to frilly, and in colours ranging from bright green to deep purple-red.

In Australian cooking, mustard greens are most commonly found at Asian grocers and farmers’ markets. They are popular in Southern American, Indian, Chinese, Japanese, and Korean cuisines — braised low and slow with pork in the American South, stir-fried with garlic in Chinese cooking, or pickled into takana for Japanese rice dishes.

Young, tender mustard greens work well raw in salads, where their spicy bite adds interest. Mature leaves are better suited to cooking — sautéing, steaming, or braising — which tames the heat and brings out a richer, more complex flavour.