Posts tagged Mustard Greens
Raw Mustard Salad

Serves: 2

Time: 30 minutes


Mustard Greens

1 Firm but ripe pear

1/3 cup pecan

1/3 cup shaved or grated parmesan

Juice from 1 lemon/lime

Splash white balsamic vinegar

1-2 Tbs honey

1 Tbs fresh thyme leaves

Kosher Sea Salt/Cracked Black Pepper

Olive Oil


  1. Place lemon juice, vinegar, olive oil, honey, pinch of salt and pepper and fresh thyme leaves into a jar and secure lid. Shake until well combined and dressing begins to thicken. Set aside.

  2. Wash and dry mustard greens and tear leaves into bite-size pieces. Slice pears into thin slivers using a sharp knife or mandolin. Break the shelled pecans into pieces. Place mustard greens into a large serving bowl and toss with desired amount of dressing. Add pears and cheese and pecans and toss again with a little additional dressing.

Based off a recipe from

Frittata with Greens

Serves: 4-6

Time: 30 minutes


1 pound greens, chopped


2 Tbl extra virgin olive oil

2 cloves garlic, minced

Freshly ground pepper

8 eggs

2 Tbl milk

****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc


  1. Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove

  2. Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.

  3. Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.

  4. If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.

  5. Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.

Based off a recipe from cooking.

Homemade (Mustard) Pesto Vinaigrette

Servings: 6

Time: 5 minutes


2 cups tightly packed fresh greens (mustard greens, arugula, kale, mizuna, collards, basil, cilantro, parsley, etc)

2 cloves garlic, minced

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 Tablespoon dijon mustard

1 teaspoon salt


  1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

  2. Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days


Based off a recipe from