Food Talk And Fabulous Finds - How to use mustard greens?

On a whim I picked up some mustard green seeds from the clearance bin for my fall garden. Not only are they thriving, but they've come up faster than anything else in the garden and I don't think I've ever eaten them in my life. What are you supposed to do with mustard greens? Do you use them in salad, raw? Or do you cook them? I'm looking for recipes please!

I try to eat a high fiber, high protein, relatively low healthy fats diet, so my only constraint is that I'm looking for recipes that don't involve tons and tons of things like cheese and butter (don't think I'd get too many of those around here anyway ;)).

Thanks everyone!

This is a yummy way!!! Sometimes I just have this for lunch.

2 slices canadian bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth


In a large skillet over medium high heat brown canadian bacon. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

I once read a diet "soul food" recipe that called for cooking them low and slow with a smoked turkey leg and some onions. Sounded really good.

Pick them when they are still young and tender and eat them in salads. They add a spicy kick to your salad. Very yummy!

I saute garlic in a little olive oil and then toss the wet greens in, cover the pan, and let them wilt down. I like them better if they aren't over done so pull them off as soon as they all wilt. Being Italian I also add red pepper flakes to the mix.You can throw a can of cannelini beans in and make a meal out of it too. Top with a little grated Parmesan or Romano.

I sautee/wilt like pp in olive oil & garlic and then toss with a little balsamic. The sweetness of balsamic cuts any bitter the greens may have. I like young greens best.

Chop them and add them to bean soup or red beans at the last minute for some great color and flavor.