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Also known as: rai leaves, raw mustard greens, leaf mustard, brown mustard leaves, sarson
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender mustard greens slow-braised with smoky bacon and a hint of spice. This classic Southern side dish is packed with soulful flavor and is the perfect comfort food accompaniment to any meal.
An authentic Sichuan classic, Dan Dan Noodles feature chewy noodles tossed in a savory, nutty, and spicy sauce, topped with crispy seasoned pork, preserved mustard greens, and crunchy peanuts. This recipe brings the iconic 'ma la' (numbing and spicy) flavor of Chengdu street food right to your kitchen.
A simple yet flavorful stir-fry from Assam featuring pungent mustard greens and potatoes, tempered with traditional spices. This rustic dish comes together quickly and is a perfect healthy side for rice and dal.
Look for crisp, bright green leaves without any yellowing, wilting, or dark spots. Smaller leaves tend to be more tender and less bitter.
Yes, young mustard greens can be eaten raw in salads, though they have a sharp, peppery bite similar to arugula or radishes.
Kale, collard greens, or turnip greens are the best substitutes. For a similar peppery flavor, try arugula or watercress.
Submerge the leaves in a large bowl of cold water and swish them around to loosen grit. Lift the leaves out and repeat until no sand remains at the bottom.
Yes, but they must be blanched first. Boil for 2 minutes, cool in ice water, squeeze out excess moisture, and store in airtight bags for up to 10 months.
Bitterness is a natural trait of the plant. It increases as the plant matures or is exposed to heat. Cooking with salt, acid (lemon/vinegar), or fat can neutralize it.
Yes, like many dark leafy greens, they contain oxalates. People prone to kidney stones should consume them in moderation.
Both the leaves and the stems are edible. However, the stems can be tough, so they are often removed or chopped finely and cooked longer than the leaves.
mustard greens is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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