The red mustard greens have purply stems and flatter leaves than regular mustard greens. Their taste is also more nuanced and sharper at the same time. Raw, they could provide a fun bite in a salad. Cooked, they become more mild, but fyi they also turn the cooking / sauteing water purple.
Salmon & Red Mustard Greens
- Poach salmon in white wine with diced ginger.
- Saute mustard greens in a hot pan with no oil, moving them around the pan often so they don’t stick.
- Remove from pan with tongs, squeezing out excess purple liquid.
- Dressing (optional): emulsion of sesame oil and soy sauce