Mustard Greens

Mustard Greens have peppery dark green leaves with a pungent mustard flavor. Mustards are an excellent source of vitamins A and C, thiamine and riboflavin.
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I was never familiar with mustard greens until my brother-in-law (Danny) who is originally from Bicol, Philippines, had his own garden in our place. I remember he planted pechay and mustard greens. At first we were so reluctant to eat the salad mustard greens because we were not used to it. But because he planted a lot of them, we adopted to his taste and we learned to love eating mustard greens. We also learned to cook it in different ways.

Two days ago, while we were shopping, I was excited that I found some fresh bunch of mustard greens. I bought one as mustard green is really good when you cook tilapia in coconut milk. (You just need to add the mustard greens).

Because there was a lot in one bunch, I decided to make a salad mustard green.


Ingredients:
Mustard greens
Salt
Tomato
Onion
Ginger
Pepper
Lime

Directions.

1. Wash the mustard greens thoroughly and sliced in small pieces.
2. Season with salt and squeeze the mustard greens until its juice comes out. Remove from the juice.
3. Mix all other ingredients and add to the squeezed mustard greens.
4. Serve.

Note: This is best served as a side dish of fried fish or fried meat.