Mustard Greens

Early spring is a time for greens! In spring my body is craving something fresh and robust from the garden after a long winter without salads. Mustard greens are one of the first spring greens ready for harvest early in May. They can be eaten raw in salads or cooked in soups, added to stir-fries, or pasta dishes. Mustard greens can also be mixed into omelets, quiches, lasagna, and casseroles.

The following greens can all be used interchangeably in recipes calling for any cooking green: arugula, collards, kale, mustard greens, turnip greens, beet greens, Swiss chard, dandelion greens, spinach, and radish tops. Experimentation is the key to finding a flavor combination you love.

If you can’t eat all your spring greens at once, they also freeze well. Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers such as zip-lock freezer bags. For fresh eating, wash leaves in a large sink of cold water. Spin or pat dry with a towel. Remove stem and ribs of mustard greens before using. Roughly chopped, mustard greens can be used in the following recipe:

Oven Polenta with Glazed Baby Onions, Mustard Greens, and Blue Cheese
Madison Area Community Supported Agriculture Coalition

20-24 small “boiling onions” (about 1 lb) or the 4 small regular onions, quartered
1 cup yellow cornmeal (medium grain)
4 ½ cups chicken or vegetable stock, divided
Salt & pepper
2 Tbs butter
2 tsp sugar
2 tsp cider vinegar
2 Tbs olive oil
2 tsp minced garlic
¼ tsp crushed red chile flakes
1 pound mustard greens, thick stems discarded and leaves chopped (or substitute turnip or other
spicy-flavored greens)
4 ounces blue cheese, crumbled

Bring a pot of water to boil. Cut a tiny “X” in root end of onions, drop them in the boiling water, and cook 1-2 minutes. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350°F. Oil a large ovenproof skillet (preferably nonstick) Add cornmeal, 4 cups stock, and 1 tsp salt; stir well (it won’t get smooth until it’s cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes.

Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar and continue to cook, shaking pan, 2-3 minutes. Add remaining ¼ cup stock and vinegar. Raise heat; cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet; add olive oil. Add garlic, chile flakes and greens; cook stirring often until tender, 4-5 minutes. Stir in onions; add salt and pepper to taste. When polenta is done, serve it in a wide shallow bowl topped with greens and blue cheese. Makes 4-6 servings.

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