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Mustard Greens can be taken from black, brown or white mustard seed plants. Usually though, it is brown mustard plants that are purposefully grown for their greens, because the leaves from black and white mustard plants are quite small and skimpy.
The plants grow very fast; the leaves are usually ready to pick about 30 days after planting seed. The deep green leaves from brown mustard plants are about 6 inches long (15 cm) with rough edges. They have a very sharp mustardy taste, though occasionally the leaves from a plant will be milder.
You can get them fresh, frozen or canned. When buying fresh, choose crisp leaves with deep colour and with no yellowing or bug holes.
European varieties include Elephant Ear (large, flat leaves), Fordhook Fancy (curly leaves), Green Wave (very curly leaves), Florida Broadleaf (flat leaves, therefore easier to wash), and Southern Giant Curled (crumpled, curly leaves).
Asian varieties include Green-in-Snow, Osaka Purple-Leaved and Red Giant.
In France, the brown mustard plant is grown not just for its leaves, but also for the seeds to make whole grain mustards. Varieties grown include Burgonde, French Brown and Tilney.
Cooking Tips
Wash the leaves well. Discard the stems, except on very young leaves. Very young leaves can be used fresh in salad. Older leaves need to be cooked. Allow the same cooking time as for spinach leaves, about 3 minutes braising or steaming.
Avoid cooking in cast iron or aluminum.
Many seasoned Mustard Green hands will mix Mustard Greens with other greens, so that their sharpness accents rather than overwhelms.
Storage
Store in fridge in plastic bag for up to 2 days. To freeze, blanch for 3 minutes before freezing.
History
Native to Asia, hybrid between something in the turnip family and black mustard plants.
Also called:  Brown Mustard Plant
Leaf Mustard Brassica juncea (Scientific Name)
See Also
Mustard
Other entries for Greens
Collard Greens, Greens, Horseradish Greens, Kale, Mustard Greens, Orach, Spinach, Swiss Chard, Turnip Greens, Water Spinach
Other entries for Leafy Vegetables
Branch Lettuce, Dandelion, Endive, Frisée, Lamb's Quarters, Lettuce, Malabar Spinach, Mesclun Mix, Mizuna, New Zealand Spinach, Potherbs, Rocket, Strawberry Spinach
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Sprouts, Squash, Tomatoes, Viscous Vegetables
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