Add some spicy to your green! Mustard greens can be green or purple, can be eaten as micro or baby greens in salads, or can be steamed when the leaves are larger. They are a beautiful and nutritious addition to your summer plate, and they add a wonderful spicy bite to your stir fry dishes. Use them as a bed for a poached egg for a peppery addition to breakfast.
6 mustard green leaves, washed and torn into pieces
1-2 eggs, poached (or cooked your favorite way)
1 tablespoon olive oil
2 tablespoons water
Salt and pepper to taste
Heat olive oil in a frying pan over medium heat
Add mustard greens to pan and stir
Add water to pan and stir greens for about 2 minutes--mustard greens should be bright green and tender
Put your cooked egg on top of the greens, and add salt and pepper to taste
- Enjoy a very nutritious breakfast!
Vitamin K- promotes bone health and limits neuronal damage in the brain; reducing the effects of Alzheimer's disease
Vitamin A- required for maintaining healthy mucusa and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers
Vitamin C - powerful water-soluble antioxidant which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals
Copper- central to building strong tissue, maintaining blood volume, and producing energy in your cells
Did you know?
Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Most mustard greens are emerald green in color, but some come in shades dark red or deep purple!