3

votes

What's your favorite way to eat mustard greens?

Answered on August 19, 2014
Created September 07, 2013 at 12:44 AM

Just got a bunch of mustard greens from my CSA share today, and I'm not exactly sure what the best paleo-friendly way to eat them would be.

Any ideas?

Thanks!

Ce7e28769d92d5de5533e775b1de966e

on September 09, 2011
at 05:38 PM

I was thinking that you could split the rib so the leaf was more flexible, steam flat, add meat and veg to the middle, roll up and put in a baking dish seam side down - top with a sauce and bake. That would be pretty tasty I think..

1d0497f8781845ab371b479455bfee8e

(11157)

on September 09, 2011
at 11:33 AM

That's how I prefer to prep them too. Wonder if they'd taste good simmered in broth with chunks of ham thrown in? Sort of like collard greens :)

Ed983a42344945b1ff70fd9597a23493

on September 09, 2011
at 02:27 AM

I second that! Yummm...

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10 Answers

6
0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on September 09, 2011
at 02:18 AM

sauteed like spanich with garlic and/or shallots. Bacon fat- on my. Blasamic or a squeese of lemon on the dish. A braised leg of lamb or pig's foot are perfect sides.

Ed983a42344945b1ff70fd9597a23493

on September 09, 2011
at 02:27 AM

I second that! Yummm...

1d0497f8781845ab371b479455bfee8e

(11157)

on September 09, 2011
at 11:33 AM

That's how I prefer to prep them too. Wonder if they'd taste good simmered in broth with chunks of ham thrown in? Sort of like collard greens :)

3
B3e5a9a5b38b17f5286f4f1b868ac766

on September 09, 2011
at 02:12 AM

Steamed, with balsamic vinegar sprinkled on it. Plain, I know, but you asked! :)

1
218f4d92627e4289cc81178fce5b4d00

on September 09, 2011
at 01:35 PM

I steam them in a pressure cooker for one minute, chuck them in the fridge and then pull them out to put in salads.

1
Ce7e28769d92d5de5533e775b1de966e

on September 09, 2011
at 01:16 PM

I like all the tough greens - cooked or raw. De-rib, a simple chiffonade, dress with lemon, shallot and lemon juice with a little salt and pepper? Done. If you're eating dairy fresh shredded parmesan reggiano will make this even better. Saute, roast, finish a soup, braise, pickle them, roll up in a pounded chicken breast.. it's endless!

Ce7e28769d92d5de5533e775b1de966e

on September 09, 2011
at 05:38 PM

I was thinking that you could split the rib so the leaf was more flexible, steam flat, add meat and veg to the middle, roll up and put in a baking dish seam side down - top with a sauce and bake. That would be pretty tasty I think..

1
7dc950fc76a046048e683d2a27dced37

on September 09, 2011
at 12:30 PM

I have been meaning to try this recipe for kale with avocado and lemon (it's like a kale coleslaw). It might work equally well with mustard greens.

1
41dfb1a4fecb38d24075ff52f13ccb28

on September 09, 2011
at 12:03 PM

I'll eat 'em raw in salad, cooked in bacon grease with chicken broth and onion, or chop 'em up and add 'em to chicken salad.

1
3f11b5fda91063846bba45daac3541bd

(1186)

on September 09, 2011
at 10:50 AM

They cook like any other greens. I like as a quick sautee with ginger, garlic, and a splash of wheat-free tamari. If you like spicy you can shred a few raw leaves into a salad.

0
6120c989fd5b69f42a0834b69b87955b

(24553)

on September 09, 2011
at 10:34 PM

I just chop them up (I never bother to de-rib them either) and throw them in a pan with some butter, saute for a few minutes, and yum, yum, yum.

The other thing I've done with them is to just throw them in pan after cooking bacon, and once they are wilted you've got a triple treat, yummy mustard greens, a healthy dose of lard, and a less messy pan to clean.

0
246ebf68e35743f62e5e187891b9cba0

(21420)

on September 09, 2011
at 03:53 PM

Boiled with bones, a clove-studded onion, and a bay leaf in some homemade chicken broth... maybe some salt pork if I'm not caring about the nitrates.

But being a southern boy, that's pretty much how all "firm greens" get treated, collard, mustard, turnip, etc...

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on September 09, 2011
at 03:00 PM

When I cook meat, I save the juice and drippings to make soup for later. In a pan of drippings, add some onion, other veggies, chopped greens and simmer till the onion is done and then you don't have to cook tomorrow.

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