The Duality of Mustard Greens

Have you ever walked into a Hmong grocery store and wondered why there is so much variety in greens? We just love incorporating our veggies in every single dish. Mustard greens in particular are very popular and a staple in the Hmong community. Growing up, I ate a mustard green dish at least once a week, maybe even more.

Hmong mustard greens are known for their slightly bitter, but peppery taste. Don’t worry too much, because it eventually creates a well balanced taste when it is finished cooking. They also provide a lot of nutrition in vitamins A, C, and K. When selecting mustard greens, try to find vibrant and crisp green leaves. Try not to pick ones that are wilting. I noticed smaller leaves tend to be milder in taste and less bitter.

Feel free to attempt these dishes! 

Dishes you can try:

• Mustard Green Boiled Soup: This is very easy to make. Wash your mustard greens and cut them up into thirds. Boil them in water for about 20 minutes and a little salt for taste. Feel free to eat them by itself or as a side-dish. A very popular Hmong comfort food, often made with pork (ribs or belly), ginger, and salt, served with rice and a chili pepper dip. 

• Mustard Green Stir-fries: Pick a meat of your choice. Chop your mustard greens into thirds and throw them in once the meat is finished cooking. Add other veggies like garlic and ginger for an aromatic taste. Season your dish with soy sauce or fish sauce. 

• Pickled (Zaub Qaub): You will be fermenting the greens with salt and rice water or a vinegar mixture. This will create a tangy side dish that pairs well with grilled meats and sticky rice. 

• Boiled Pork with Mustard Greens Soup: A simple, but comforting soup where the greens are boiled with tender pork until soft. 

• Stir fried Mustard Greens: Throw your mustard greens and fry them with garlic and chilli, for a quick and flavorful side dish.