How to Use Large Red Mustard Leaves
Red mustard is a variety of mustard, a member of the Brassica family. Red mustard, like other mustard greens, is a leafy vegetable with a spicy zip. Red mustard is known as the most robust of mustard greens. Rich in vitamins A and C, as well as potassium, iron and calcium, red mustard is a "winter" vegetable that likes relatively cool soil and air temperatures. Red mustard is low in calories, high in fiber, and versatile in the kitchen. Does this Spark an idea?
Instructions
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Set aside the small, tender leaves. They are best raw, and they can be used in salads. Wash the large red mustard leaves thoroughly to remove grit and chemical residues. Cut out the center stems, then cut out the larger of the stem radiations. Heavy stems will be too fibrous for your recipes.
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Refrigerate large red mustard leaves in plastic bags if you need to store temporarily. Red mustard will have about a three-day life in the fridge. Chop and blanch if you want to freeze the red "greens."
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Boil or stir-fry large leaves until they are tender. Cook red mustard with chicken, pork, or smoked fish -- the favored accompaniments. Do not cook mustard greens in aluminum or iron, or they will get very dark and unappetizing.
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Harvest more large red mustard leaves. Mustard is a vegetable that works well for "cut-and-come-again" harvest, when you trim just the outside leaves and leave the rest for later. The red mustard leaves are ready after the center rosette pattern on the leaf begins to develop. Leaves are ready for the table within six weeks.
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Tips & Warnings
Red mustard is a crucifer, a bitter green in the cabbage family. These bitterleaf vegetables are not recommended for people with gall bladder problems.
References
Resources
- Photo Credit mustard rows and vines image by Aaron Wood from Fotolia.com
