It can be very easy to mix up mustard greens and collard greens as they look very similar. Both are commonly used in Southern recipes.
Collard greens are a close relative of kale, cabbage and Swiss chard. Collard greens can grow to be two feet tall. They get tougher as they grow bigger. They are easy to grow throughout the year.
The seeds of mustard greens are used to make mustard. These greens have a strong, peppery flavor, and that powerful flavor translates to powerful nutrition. These are fairly easy to grow. While both collard greens and mustard greens are both a part of the brassica family of greens, mustard greens are considered an herb. Apart from the different flavor profiles, these greens offer different levels of vitamins and minerals too.
Mustard Greens Nutrition
Mustard greens have slightly more calories, but they also have more protein and fiber. The major nutritional differences come with the percentage of daily intake each has of various vitamins and minerals. Mustard greens have more vitamin C, folate, manganese, and even a bit more calcium than collard greens. However, both have very little calcium compared to the other vitamins and minerals.
10 Ways to Prepare Mustard Greens
- Casserole: Bake mustard greens in a cream sauce and top them with fried shallots or red onions.
- Mustard Greens with bacon: Cook chopped bacon in a pan, add in the mustard greens.
- Mustard Greens Frittata: Sauté the mustarde greens first with some onions, then add eggs and cook—first on the stovetop, then in the oven—until set.
- Mustard Greens with Meatballs: Instead of serving your meatballs over pasta, spoon them over mustard greens. To infuse the greens with meaty flavor, cook them in the same pan with the meatballs.
- Mustard Greens with white beans: Add the mustard greens to a smoky, satisfying white bean stew.
- Korean Rice Bowl: Stir-fry the greens with ginger and sesame oil, then serve them in the spicy, healthy and satisfying Korean rice bowl.
- Japanese-style Mustard Greens, with fish: Steam a mild white fish over the wilted greens, flavored with soy sauce and mirin.
- Indian-style Mustard Greens: Blanch the greens, then puree and cook them with garlic, jalapeños, ginger, and onion.
- Italian-style Mustard Greens. Cook the blanched greens with garlic and crushed red pepper then finish with a little red wine vinegar.
- Bali-style Mustard Greens. Toss the steamed greens with a fragrant sauce known as sambal matah, made with lemongrass, kaffir lime leaves, lime juice, coconut oil, and soy sauce.