Mustard greens

Mustard greens frisee

These awesome greens appeared in my first CSA shipment last week, presenting the first recipe challenge of the season. Should I eat them raw? Braise them into submission, like kale? And what flavor palette goes with mustard, of all things?

It turns out that this versatile, low-bitterness green can be eaten raw or lightly cooked (gently simmered with broth and sauteed onions, for example). Being the health food rabbit that I am, raw seemed the obvious way to go. Here are two go-to recipes for flavorful summer mustard side dishes:

Photo care of Sweet Beet

Recipe: "Green on Green" Salad with Pecorino Romano

A bright salad with Italian notes, adapted from The Sweet Beet (thanks, Beet!)

Mustard Greens
Kale (Red Russian, dark green, etc.) stems removed
Fresh grated Pecorino Romano
Lightly toasted pine nuts, pumpkin seeds or sesame seeds

Wash and dry both greens, then toss together with toasted seeds.
Drizzle dressing (see below) and toss again; top with salt, pepper and grated cheese.

Balsamic and Mustard Dressing

1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp Dijon mustard
1 tsp honey
1 tsp dried herbs, e.g. oregano, thyme
salt and pepper

Whisk vigorously until creamy.

Mayo-y. Mmm.

Recipe: Raw mustard greens with garlic mayonnaise

A luscious and tangy side from http://www.cookthink.com/

1/4 cup garlic mayonnaise (see below) or dijon-yogurt dressing

3/4 pound mustard greens, stemmed and chopped
freshly ground black pepper

Rinse and dry the mustard greens.

Slice away the stems and cut leaves into bite-sized pieces.

In a large bowl, toss the greens with some of the mayonnaise, adding a little at a time. (Leaves should be coated, but not drowned!)

Add freshly ground black pepper to taste.

Garlic Mayonnaise

2 egg yolks
1 teaspoon Dijon mustard
1 small clove garlic, peeled
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 cup olive oil
salt and pepper

Combine the egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor.
Start to process, adding the oil in a thin stream through the top spout.
Add water as needed to thin consistency.

Healthy Dijon-Yogurt Dressing

1 cup 2% Greek yogurt
3-4 tbs grainy or smooth dijon mustard (adjust to taste)
1 pinch very finely chopped garlic
1/4 teaspoon cayenne
juice of one lemon
salt and pepper

Combine all and whisk together by hand.
Add water or skim milk as needed to thin consistency.