Can be cooked or used raw. Smaller leaves are good in salads, while larger leaves are better cooked.
Can be stored in the refrigerator for 1 to 2 weeks.
Blacklin, S. 2008. Mustard Greens Pes-to on Pasta with Shiitake Mushrooms and Smoked Mozzarella. Accessed 9 Sept 2018. https://www.bonappetit.com/recipe/mustard-greens-pesto-on-pasta-with-shiitake-mushrooms-and-smoked-mozzarella
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Johnnyseeds.com. 2018. Mustard Green Seed.
http://www.johnnyseeds.com/vegetables/onions/
white-spear-onion-seed-503.html?cgid=on-
ions#start=1 (accessed 15 June, 2018)
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Stone, C. 2016. The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land. New Society Publishers. Gabriola Island, BC, Canada.
½ cup plus 1/3 cup olive oil
1/4 cup pecans
2 garlic cloves, peeled, quartered
Puree until almost smooth. Season with salt and pepper.
Can be made ahead and stored in the refrigerator. If stored, let stand 1 hour before using.
Serving suggestions: Serve over favorite pasta. Can be eaten with sautéed mushrooms and onions, and cut, fresh tomatoes. Garnish with cheese before serving.
Blend 1/2 cup oil, pecans and garlic in processor until finely chopped. Add:
2 tablespoons balsamic vinegar
1/4 cup grated parmesan cheese
Blend and add:
3 cups (loosely packed) coarsely chopped mustard greens and remaining 1/3 cup oil alternately in 2 additions each.
Puree until almost smooth. Season with salt and pepper.
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