Two authors, two recipes and information on our wild mustard greens. I was excited to hear about receiving these greens and reached out to CSA member Carole that knows all about local plants and wrote Gardening the Southwest. I have her information and a simple recipe below. We have also worked with Deborah Madison and she wrote about wild mustard greens in her cookbook Local Flavors. Enjoy the greens.
Amy Hetager, CSA Blogger
Wild Mustard Green Information
Chorispora tenella, (pronounced kor-ih-SPOR-uh ten-ELL-uh) is the botanical name for mustard greens and they are called Blue Mustard or Purple Mustard.
Eating wild greens provides amazing amounts of nutrients – much more than cultivated plants. Some great examples besides wild mustard are dandelion greens, lambsquarters, purslane, common mallow, violet leaves, and wild amaranth greens. Mustard greens are high in Vitamin A & C, Calcium. They also have a great Iron content.
Greens Recipe from Member Carole
Wash and remove all good-looking leaves, discard stems (You can eat the flowers if you wish)
In a saucepan, saute some fresh garlic and ginger in unrefined sesame oil for a few minutes. Add a small splash of rice vinegar and tamari soy sauce.
Put greens into the pan and stir-fry until wilted. Season with black pepper. Sprinkle toasted, ground sesame seeds or cashew nuts over the top.
Mustard Greens Braised with Ginger, Cilantro and Rice
Deborah Madison, Local Flavors
2 bunches mustard greens, stems removed (you can add chard)
3 tblsps vegetable oil
1 onion, diced
1/4 cup white rice
2 tblsps finely chopped ginger
1 tsp ground cumin
1 tsp paprika
1 cup cilantro stems and leaves
plain yogurt or recipe below for Goat’s Milk Yogurt with Cilantro and Mint
1. Wash the mustard greens well, then chop, but don’t dry them
2. Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin and paprika. Stir to coat with the oil. Cook for 2 minutes, then add cilantro and the mustard greens and chard. Sprinkle with 1 tsp salt, cover the pan and cook until the volume has reduced, 10-15 minutes. Give everything a stir, then reduce the heat to low, re-cover and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If the pan seems dry, add a few tblsps of water.
3. Cook until the greens are really tender, 10-15 minutes more. Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon. See Deborah Madison’s yogurt sauce recipe below.
Goat’s Milk Yogurt with Cilantro and Mint
Deborah Madison from Local Flavors
1 tsp coriander seeds
1 tsp cumin seeds
1 garlic clove
sea salt and freshly ground pepper
1 cup goat’s milk or cow’s milk yogurt
1-1/2 tblsps olive oil
1/3 cup chopped cilantro
2 tblsps chopped mint
1 tsp minced jalapeno
1. Toast the coriander and cumin seeds in a dry pan until fragrant, then turn them out onto a plate to cool. Grind them into a powder.
2. Mash the garlic with 1/2 tsp salt until mushy, then work in the spices. Stir them into the yogurt, then add the oil, fresh herbs, and jalapeno. Season with pepper. Let stand for 30 minutes or more before serving.