Help! Growing mustard greens and they are doing really well. I tried eating some tonight and they were so very very hot. Any suggestions? I know cooking them makes them milder but I don't want to do that. Help and thanks!
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Help! Growing mustard greens and they are doing really well. I tried eating some tonight and they were so very very hot. Any suggestions? I know cooking them makes them milder but I don't want to do that. Help and thanks!
Grow them in light shade and make sure they have plenty of water during growth ... or find a milder variety!
thanks...i think I may donate them to a food bank. Just too hot to eat. And, yeah I will have to try a milder variety next time.
I made the same mistake...I bought 4 bunches to juice thinking that they looked so pretty and fresh in the market..YUCK!! I was holding my nose to get them down....:sadtears:
I feel the same way! Just can't deal with mustard greens...
I like them spicy, but try putting an apple in them to break them down. Collards are bitter unless they are babies, turnips and kales are the mildest.
Thanks for the apple suggestion. I found this recipe and will try to make it a "raw" recipe. I'll let you know how it goes. Let me know if you have any thoughts.
Japanese, Chinese, and Korean cooks are masters of the art of pickling, and pickled greens and other vegetables are often served as an accompaniment to spicy meat dishes.
2 tbsp. sugar
1 tbsp. salt
1⁄4 cup white vinegar
1⁄2 lb. Asian mustard greens
3 red or green serrano chiles, split lengthwise
1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2" pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.
I got some hot collard greens one time and made a very hot fruity green smoothie. It was not drinkable. I envisioned a savory smoothie with the hot greens but never made one. Now I just stick to kale, spinach, and chard for my greens.
I buy turnip greens once in awhile to add variety to my diet, but I only put a leaf or two in the smoothie I'm making that day. I make sure the majority of my greens are something else. I always add raisins or dates for sweetness and an apple seems to cut bitterness and heat in all smoothies. I don't mind the hot too much and add a little cayenne and ginger to every smoothie. You could freeze what you have and add a small bit to smoothies to keep from having to give it away or it go to waste.
You could dehydrate the leaves (not stems), then grind to a powder, and add a tiny bit of this powder to spice other dishes up.
I buy a bunch and just put two leaves in my green juice. Gives it a nice kick and you'll be able to enjoy the good taste. It compliments my Green juices for sure! :throwhearts:
LOL, yeah l am that way too, especially with sprouted Radish. lt's always best to juice/blend them with other things. Only need to use alittle bit.Quote:
Originally Posted by Jen Rose
I love mustard but was surprised the first time WOOOOOO HOOOO WOW!
I use raw vinegar, tahini ( for fat) and chop some soaked almonds, long with carrot "mash" leftover from juicer.
roll into mustard wrap and mmm mm good