Cool-weather vegetables such as the peppery leaves of mustard greens are showing up at local farmers markets.
Mustard greens, a cruciferous vegetable, are very low in saturated fat and cholesterol. They also provide iron, thiamin, riboflavin, dietary fiber and vitamins A, C, E, K and B6.
Leafy green vegetables, such as mustard greens, spinach and turnip greens, also are good sources of calcium, but much of it is not absorbed because of the oxalic acid in greens, especially spinach, LSU AgCenter staff say.
Choose fresh greens with crisp, young, unblemished leaves with a rich green color and free from any yellowing or brown spots. Refrigerate in a plastic bag, removing as much of the air from the bag as possible. Before using, rinse under cold running water.
Mustard greens are usually served as a side dish and can be steamed, sautéed or simmered.
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