Bacon adds savory richness and browned depth that gives greens, mustard more weight and turns it into a heartier dish.
greens, mustard
+ Add to WorkbenchAbout this ingredient
Peppery, pungent greens with glucosinolate-derived heat similar to — but more vegetal than — mustard seeds. Excellent sautéed with garlic and olive oil, used i…
9 pairings
Editorial
Flavor profile
Mustard greens (Brassica juncea) contain sinigrin, a glucosinolate that converts to allyl isothiocyanate (the compound also responsible for mustard seeds' heat and wasabi's burn) when the cells are damaged — the same chemistry that makes mustard condiment sharp. The fresh leaves have a distinct peppery-wasabi note that makes them the most strongly flavored of the common cooking greens. This character is greatly reduced by cooking — the volatile isothiocyanates dissipate with heat, leaving a more moderate brassica bitterness and earthy depth. In Indian cooking, sarson ka saag (mustard green purée with spinach, cooked slowly with ginger and garlic and finished with butter or ghee) is a classic Punjabi winter preparation, typically paired with makki ki roti (cornbread). In the American South, mustard greens are braised alongside collards or turnip greens for a mixed pot that benefits from the contrast in flavor and texture. Asian mustard greens (gai choy) are the base for the preserved mustard preparations (mei cai, suan cai) central to Chinese cooking.
Pairings
Flavor relationships
Pairs well with
bacon
black-eyed peas
ham hocks
oil, sesame
olive oil
onions
prosciutto
salads
soy sauce
bacon
Bacon adds savory richness and browned depth that gives greens, mustard more weight and turns it into a heartier dish.
black-eyed peas
Black-Eyed Peas adds earthy body and protein, pairing well with greens, mustard's savory or fresh notes in stews, salads, and sides.
ham hocks
Ham Hocks adds savory richness and browned depth that gives greens, mustard more weight and turns it into a heartier dish.
oil, sesame
Oil, Sesame adds richness and helps carry greens, mustard's flavor, giving the pairing a smoother texture and a more rounded finish.
olive oil
Olive Oil adds richness and helps carry greens, mustard's flavor, giving the pairing a smoother texture and a more rounded finish.
onions
Onions supplies an allium backbone that deepens greens, mustard's savory side and gives the pairing a more complete cooked flavor.
prosciutto
Prosciutto complements greens, mustard by adding contrast, depth, or texture without overwhelming the ingredient's main character.
salads
Salads complements greens, mustard by adding contrast, depth, or texture without overwhelming the ingredient's main character.
soy sauce
Soy sauce adds salty umami that balances mustard greens' peppery bitterness and pushes them toward stir-fry territory.
Black-Eyed Peas adds earthy body and protein, pairing well with greens, mustard's savory or fresh notes in stews, salads, and sides.
ham hocks
Ham Hocks adds savory richness and browned depth that gives greens, mustard more weight and turns it into a heartier dish.
Oil, Sesame adds richness and helps carry greens, mustard's flavor, giving the pairing a smoother texture and a more rounded finish.
Olive Oil adds richness and helps carry greens, mustard's flavor, giving the pairing a smoother texture and a more rounded finish.
Onions supplies an allium backbone that deepens greens, mustard's savory side and gives the pairing a more complete cooked flavor.
Prosciutto complements greens, mustard by adding contrast, depth, or texture without overwhelming the ingredient's main character.
salads
Salads complements greens, mustard by adding contrast, depth, or texture without overwhelming the ingredient's main character.
Soy sauce adds salty umami that balances mustard greens' peppery bitterness and pushes them toward stir-fry territory.