In the Kitchen Featuring: Wild Mustard Greens
Before you enjoy these fantastic recipes, please note that you can substitute broccoli rabe at any time for the wild mustard greens. As noted in Robbie Sigona’s Produce Tips, wild mustard greens have an extremely short season. Therefore if they run out, simply use broccoli rabe in their place.
Szechuan-Style Wild Mustard Greens and Farro with Shrimp, Eggs and Peanuts
This “fried rice,” if you will, is packed with flavor and nutrients. I love using fresh greens with farro, an ancient grain with roots in Italy dating back more than 1,000 years. It’s high protein, low glycemic and makes for a hearty, healthy meal. The wild mustard greens, otherwise known as Caluzzi, in Italian, add a punch of taste. You may use broccoli rabe as a substitute, using the same prep process below. Adapted from Uncommon Fruits & Vegetables. Serves 4.
- 1 cup uncooked farro
- 1 3/4 cups plus 3 TBL water, divided
- 2 Wattle & Comb pastured eggs (sold exclusively at Sigona’s)
- 3 TBL peanut oil, divided
- 3/4 cup peanuts
- 1/2 pound medium shrimp, shelled and deveined
- 1 bunch wild mustard greens, stems discarded, leaves chopped into bite-sized pieces
- 2 cloves garlic, minced
- 1 Fresno pepper, seeded and minced
- 1 TBL soy sauce (we recommend San J, it’s a wheat-free, organic, 100% soy sauce)
- 1 tsp brown sugar
- 4 green onions, sliced on a bias, optional
Prepare the farro: Follow package directions or cook it as you would pasta – Use extra water, about 3-4 cups water for 1 cup farro. Add the farro to boiling water, cook for 15-20 minutes, then drain. Set aside.
For the dish: In a small bowl, whisk together the eggs with 1 TBL water and season with salt. To a large wok or sauté pan, add 1/2 TBL peanut oil over medium heat. Add the eggs and scramble. When cooked, remove to a plate and set aside.
Wipe out the pan if necessary and add another 1 TBL oil. Add the nuts, Fresno pepper and shrimp. Keep working the ingredients until the shrimp begin to turn pink and curl up, about 15 seconds per side or so. When cooked, remove to the dish with eggs and set aside.
Add the remaining 1 1/2 TBL oil to the heated pan. Add the wild mustard greens garlic and pepper, and toss about three minutes. Add the soy, sugar and 2 TBL water. Stir to incorporate.
Stir in the farro, eggs, shrimp, peanuts and green onions. Work over the heat for 1-2 minutes and then transfer to a serving dish. Serve immediately.
Sautéed Wild Mustard Greens
For an easy side, place 1 head of chopped wild mustard greens in a pot of salted, boiling water. Cook for two minutes and drain. When cool to touch, squeeze out any excess water (place them in a dish towel and squeeze or just use your hand).
Heat 1 TBL olive oil in a large sauté pan over medium high heat. Add 1-2 cloves chopped garlic and season with salt and pepper. Add the cooked wild mustard greens and turn up heat to medium high. Stir and cook for about 2 minutes or until garlic is fragrant (but don’t burn it).
NOTE: You can also substitute broccoli rabe for mustard greens, following the same prep process. Broccoli rabe is a bit less bitter than mustard greens – whichever green you choose, know that brief boiling (blanching) removes a bit of the bitterness.
Sautéed Wild Mustard Greens & Sausage Pizza on a Corn Meal Crust
The corn meal pizza crust from Vicolo, a Sigona’s local vendor, adds a depth of flavor to this dish that you don’t want to miss. It’s made using only fresh ingredients – nothing is frozen or artificial – and most ingredients are sourced locally. Their crusts, pizzas and more are handmade and hand-packaged, “the old fashion way, from scratch.” Not a sausage fan? Simply leave it off. You can also substitute broccoli rabe for mustard greens, following the same prep process detailed below. Serves 2.
- 1/2 bunch wild mustard greens, chopped
- 1 clove garlic, chopped
- 2 TBL grated lemon zest
- 1 1/2 TBL Sigona’s Fresh Press extra virgin olive oil, divided
- Salt and pepper
- 1/2 lb. Italian sweet or hot sausage, in casing
- 1 Vicolo corn meal pizza crust (or other)
- 2 – 4 oz. cheese of your preference (such as crumbled goat cheese, sliced mozzarella or shredded Moo-net white cheddar)
Directions: Add chopped wild mustard greens to a pot of salted, boiling water. Cook for two minutes and drain. When cool to touch, squeeze out any excess water (place them in a dish towel and squeeze or just use your hand).
Heat 1 TBL olive oil in a large sauté pan over medium high heat. Add the cooked wild mustard greens, garlic and lemon zest, season with salt and pepper. Stir and cook for about 2 minutes or until garlic is fragrant (but don’t burn it). Remove mixture from the pan and set aside.
Remove the sausage from the casing and crumble it well with your hands or a wooden spoon. Heat 1/2 tsp olive oil in a sauté pan over medium high heat then add the sausage. Cook for about 2-3 minutes or until cooked through. Remove and set aside.
Spread the greens mixture around the pizza crust, followed by the sausage. Top with cheese and bake according to crust directions.
Sautéed Wild Mustard Greens with Cannellini Beans
Greens and Cannellini beans are a classic combination. I love cannellini beans with kale or wild mustard greens. While I prefer to leave it out, you can add ground turkey or top with a poached egg; we suggest the Wattle & Comb pastured eggs, available only at Sigona’s. You can also substitute broccoli rabe for mustard greens, following the same prep process detailed below.
- 1 bunch wild mustard greens
- 2 large cloves of garlic, sliced
- Pinch red chili flakes
- 2 tsp Sigona’s Fresh Press extra virgin olive oil
- 1/2 of one 15 oz can Cannellini beans, about 1/4 cup
- Salt & pepper
Directions: What really works best to temper the bitterness and still have vibrant-green greens is to boil wild mustard greens for 2 1/2 minutes. Begin by placing wild mustard greens in a large pot of salted, boiling water and cook for 2 1/2 minutes. Remove from boiling water and place immediately in large ice bath. Drain well, squeezing out excess water and patting dry with cloth towel.
In a large skillet, add olive oil, red pepper flakes and garlic for 2 minutes on medium heat. Turn heat to medium high and add wild mustard greens and beans. Work well, stirring, until all flavors are melded well, about 3 minutes. Season and serve.
Sri Lankan Wild Mustard Greens
Recipe courtesy of Nupur of the food blog One Hot Stove. Nupur says, “The resulting greens were absolutely flavorful without being bitter or harsh in the least. I served the Sri Lankan wild mustard greens with eggs cooked in a Sri Lankan coconut milk sauce and some steamed rice, for a wonderful Sri-Lankan themed Sunday night dinner.” You can also substitute broccoli rabe for mustard greens, following the same prep process detailed below.
- 1 bunch curly wild mustard greens, shredded (sliced very thin)
- 8-10 curry leaves (We’ll have the curry leaves in our store later this week)
- 1 medium onion, cut in half then sliced
- 1 TBL Sigona’s Fresh Press olive oil
- 2-3 fresh, hot chilies (your preference), cut into thirds (use more or less chilies depending on heat level preferred)
- 1/2 tsp. turmeric
- Salt, to taste
- 2 TBL grated coconut (fresh or dried, unsweetened)
- 2 TBL water (may not need)
Directions: In a large skillet, heat a couple of teaspoons of oil on medium heat. Add onion, curry leaves and fresh chilies. Sauté for 4-5 minutes or until the edges of the onion start to brown.
Add the shredded greens, turmeric and salt to taste. Stir around and mix well until the greens start to wilt.
Lower the heat, cover the pan and cook for 10-15 minutes, or until the greens are cooked and tender. If the greens aren’t creating enough steam to steam-cook, add a couple of tablespoons of water to the pan.
Remove from heat and stir in the coconut. Serve as is as a side or as noted above.