Mustard Greens

Mustard greens are peppery, vibrant, and energetically stimulating. Their flavor balances sharpness with subtle bitterness, adding brightness and complexity to plant-based dishes. Every leaf carries invigorating energy, supporting both culinary depth and physical vitality.

VOLUME
Loud

FLAVOR PAIRINGS
Garlic, onion, shallot, leek, chive, ginger, green onion, thyme, rosemary, sage, tarragon, black pepper, white pepper, chili, paprika, cumin, coriander, turmeric, mustard seeds, sesame seeds, sesame oil, olive oil, coconut oil, lemon, lime, vinegar, tamari, soy sauce, coconut aminos, cashew cream, coconut cream, tofu, tempeh, edamame, chickpeas, lentils, quinoa, rice, millet, amaranth, oats, buckwheat, zucchini, carrot, pumpkin, sweet potato, bell pepper, broccoli, cauliflower, spinach, kale, collard greens, arugula, apple, pear, mango, papaya, pineapple, passionfruit, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, vegan soups, stews, sauces, plant-based casseroles, and savory baked goods.

SELECTING
Choose crisp, dark green leaves with firm stems and minimal yellowing or wilting. Avoid leaves with holes or discoloration. Organic is preferable to avoid pesticide residues.

HOW TO USE
Sauté, steam, or stir-fry as a side, or add to soups, stews, and plant-based sautés. Pair with acidic elements, mild sweeteners, or creamy bases to balance peppery bite.

STORING
Refrigerate unwashed in a perforated bag for up to 5 days. Wash just before use to maintain freshness.

SUBSTITUTIONS
Arugula, kale, collard greens, or spinach for milder flavors with similar versatility.

HEALTH BENEFITS
High in vitamins A, C, K, and minerals such as calcium and iron. Supports immunity, bone health, and detoxification. Energetically, mustard greens stimulate and invigorate, enhancing vitality.

CONCERNS
Sharp flavor may be intense for sensitive palates; cooking can mellow bitterness. Contains oxalates—those prone to kidney stones should consume in moderation.

HISTORY
Cultivated for centuries across Europe, Asia, and the Americas, mustard greens have long been valued for their bold flavor, nutrition, and versatility in plant-based cuisine.