Vegetables · Fresh
Mustard greens
Also called gai choy, Chinese mustard greens, sarson, mustard leaves
Leafy brassica with a sharp, peppery-bitter bite; braised in sarson ka saag, stir-fried, or pickled into Chinese suan cai.
What can replace it
- T2 · GoodCime di rapa
Bitter rather than hot; similar sturdiness.
- T2 · GoodKale
Tougher and much milder; add a little mustard.
- T2 · GoodWatercress
More delicate and peppery; add late.
- T3 · In a pinchSpinach
Soft and mild, with no pungency.
Cook with Mustard greens
No recipes use it yet.