Mustard Greens,HELP!

General Cooking tips

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Carole B.
KG Regular
Posts: 379
Joined: Fri Nov 25, 2005 3:36 pm
Location: Isle of Wight

I've got some nice Giant Red mustard greens which I've been nibbling away at raw and they're nice and spicy but the catalogue said they were good lightly cooked so I picked some nice young leaves and gently steamed them for a couple of mins until they just wilted and they became the bitterest,most tongue drying,cheek sucking greens that I have ever encountered.Where did I go wrong? Help please!
Carole
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Carole B.
KG Regular
Posts: 379
Joined: Fri Nov 25, 2005 3:36 pm
Location: Isle of Wight

That's it then,no-one knows how to cook them!
You're green manure Mustard Greens!
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Angi
KG Regular
Posts: 168
Joined: Tue Nov 22, 2005 3:41 pm
Location: Southsea

Have you tried stir frying them?
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Beccy

It could be the length of time you cooked them for. In her book 'Eat Your Greens' Sophie Grigson explains that brassicas have (I think) sulpher compounds that change as they cook, and these are responsible for the bitterness. Anyway the gist of what she said regarding cabbage was that due to the way these compounds react you should cook it for less than five minutes or more than fifteen. Worth a try perhaps.

Cheers
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