Best Uses: These are spicy when raw! Salads, egg dishes, sautes, stirfry
1 pound mustard greens = 6-7 Cups leaves = 1 1/2 Cups Cooked
On the farm we cut up and add to a salad to zip it up a bit or add to vegetable sautes just a the end; they cook quickly – you want just wilted but still bright green. After they are cooked the spiciness is reduced.
HOW WE GROW IT: This plant is direct seeded with a walk behind seeder. We cover with row covers to protect from insect and deer damage. Individual plants are cut by hand.