Red Mustard Greens

Red mustard greens have broad wrinkled leaves with a violet purple overlay and purple-green variegation. The leaves grow to 30 centimeters in length and up to 12 centimeters in width. They are succulent and tender when young with a moderate peppery note and subtle nutty finish. As these leaves mature, flavors sharpen and become more robust with notes of pepper, garlic and mustard. Red mustard greens are rich in vitamins A, C and K. They also contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties. Besides, they may be used in both cooked and raw preparations, depending upon their maturity. These leaves are commonly implemented as a salad green, pot herb or braising green. In addition, they pair well with rich meats such as lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander.