Last week I spotted beautiful bundles of mustard greens from Wellington’s at my co-op. Mustard greens can be served raw in salad form as you would kale or chard. They also can be blitzed in the food processor, mixed with cooked quinoa, toasted cumin seeds, and raw onion, and fried or baked into patties. This is a widely adored Heidi Swanson recipe that can be adapted endlessly—use chard, kale, broccoli rabe, etc. in place of the mustard greens.
I like serving them with naan and a yogurt-tahini sauce. The cooked patties are so nice to have on hand—I find myself snacking on them all day—and the “batter” can be prepared ahead of time, stored in the fridge, and baked or fried as needed. Here’s the recipe: Crispy Quinoa Cakes with Mustard Greens.