Mustard greens are part of the brassica family which also includes broccoli, turnips and a whole load of other leafy greens. As such, they are packed full of nutrients but are especially high in fibre.
Though mustard greens are used all over the world and can be eaten in a variety of ways, they are harder to find than some of their relatives.
When out of season, finding fresh, reasonably priced mustard greens at your local supermarket is basically impossible. So what can you use instead?
Our 5 Substitutes for Mustard Greens
As the name would suggest, mustard greens have a strong mustard taste to them.
When they are raw, this taste is even more pronounced with an extra peppery kick not dissimilar from that of wasabi. The younger the mustard greens are, the stronger the heat is.
Here are our top 5 substitutes for mustard greens:
1) Kale
It may not have the same mustardy pepper taste like mustard greens but kale is the closest substitute to mustard greens.
They are part of the same brassica family, though kale derives more from the cabbages of the family. Despite this small variable, kale and mustard greens are practically identical in texture when both cooked and when raw.
The main difference between the two is that kale has a milder bitterness to it than mustard greens do.
Kale comes in 2 main varieties: smooth or curly. Really, it doesn’t make a difference which one you use to substitute mustard greens, though curly kale is more common.
Give Lacinato Kale a Go
A sub-species of kale, lacinato kale has more sweetness to it than common kale does. This makes it perfect for anyone who doesn’t like the bite of mustard greens but wants a similar texture.
2) Spinach
While mustard greens have a flavour that is comparable to wasabi, spinach has more of a unique taste. That being said, the flavour profile that it does have can easily be substituted for mustard greens.
Spinach can be bought both fresh and frozen. However, make sure to only use frozen spinach in cooked foods. The flavour will not change that much either fresh or frozen, but the texture certainly will.
It will be limp and soggy even when fully defrosted as it tends to hold onto moisture more than other leafy greens. This will be less of a problem if you are using frozen spinach in hot foods but less so in a salad.
Add Your Own Pepper
Spinach has all the sweetness of mustard greens but none of the unique peppery kick. This is an easy fix. Simply toss your spinach with ample pepper before adding it to your dish.
3) Rainbow Chard
Also known as Swiss chard, rainbow chard grows longer stems than mustard greens. Unlike mustard green, these stems are unpleasantly intense, so only use rainbow chard leaves in your dishes.
Rainbow chard is often described as a mix between spinach and beets as they are more closely related to beets than other leafy greens. Their leaves are therefore more earthy than bitter and darker in colour than mustard greens.
The leaves are also tougher than mustard greens, so will need to be cooked for longer.
Add them into the cooking process earlier than the recipe instructs or boil them a little before using them in your dish to ensure they properly cook.
Keep the Stems
Just because rainbow chard stems are too strong a substitute for mustard greens doesn’t mean they are entirely useless. You can save them and add them to another dish that can handle the more intense pepper flavour instead.
4) Dandelion Greens
If you happen to have some dandelions growing in your garden – and the chances are that you do – why not make use of the weed in your cooking?
Dandelion greens are not as easily accessible from the supermarket, but they are easy enough to find in your own yard. They taste like dandelion roots but without the deep earthiness. Instead, they are more bitter and closer to mustard greens.
The younger you can harvest dandelion greens, the better they will work when substituting raw mustard greens.
Older dandelion greens are tougher. This will let them withstand heat well but means they are not as well suited for a fresh salad.
Use Leftovers for Tea
Dandelions are a popular tea flavour. It is usually the dandelion root that is used to make the tea, but if you have some leftover greens then they can be used too to get a similar flavour.
5) Collard Greens
As they are from the same family, collard greens can be used to replace mustard greens.
They are a similar texture and take to heat in the same capacity. But flavour wise, they are quite different. Collard greens are closer in flavour to spinach than they are mustard greens.
Still, if you want a nutritional meal and only have collard greens on hand, they will work fine.
Use Young Collard Greens
The more mature the greens are, the more bitter they will be. This is not the kind of sharp flavour that you want and is hard to balance out once it is in your dish.
Other Substitutes for Mustard Greens
For the avid gardener amongst you, here are a few kale substitutes that you may already have growing in your allotment:
- Turnip Tops – Instead of throwing them away, use them to replicate mustard greens. They are more bitter than mustard greens and can be eaten raw, too.
- Rocket – Known for its intense peppery kick, rocket is not good with heat but works great in salads
Summary
As part of a large vegetable family that includes many other leafy greens, mustard greens can easily be substituted by pretty much any other leafy green, such as kale. But not all of them carry a similar heat in the same way.