Hmong Mustard Greens

Brassica Juncea

Hmong mustard greens, scientifically known as Brassica juncea, are a type of leafy green vegetable commonly used in Hmong cuisine. They are also referred to as Chinese mustard greens, brown mustard, Indian mustard, or leaf mustard. In the Hmong language, they are often called zaub ntsuab, meaning “green vegetable.” These greens have a slightly peppery, bitter taste and are frequently used in soups, stir-fries, and pickled dishes. Rich in vitamins and nutrients, Hmong mustard greens are a staple in many traditional meals, providing both flavor and health benefits.

History

Hmong mustard greens (Brassica juncea) have a long history rooted in Asian agriculture and cuisine. Originating from China and Central Asia, mustard greens have been cultivated for over 3,000 years and spread across different regions, including Southeast Asia, where they became a staple in Hmong diets. The Hmong people, who traditionally practiced subsistence farming, grew mustard greens for their hardiness, fast growth, and nutritional value. Over generations, these greens became a key ingredient in Hmong soups, stir-fries, and pickled dishes. When Hmong communities migrated to different parts of the world, especially after the Vietnam War, they brought their traditional crops, including mustard greens, to new agricultural landscapes, ensuring their culinary and cultural heritage continued in new environments. Today, Hmong mustard greens remain a significant part of Hmong cuisine and identity, symbolizing resilience and connection to their agrarian roots.

Nutrition

Hmong mustard greens (Brassica juncea) are highly nutritious and rich in vitamins, minerals, and antioxidants. They are an excellent source of vitamin A, vitamin C, and vitamin K, which support immune health, skin, and bone strength. They also contain folate, calcium, and potassium, essential for heart health and proper cell function. High in fiber, mustard greens aid digestion and promote gut health. Additionally, they are packed with antioxidants and phytonutrients, such as glucosinolates, which have been linked to anti-inflammatory and cancer-fighting properties. Low in calories and carbohydrates, they are an excellent choice for a healthy diet, providing both nourishment and medicinal benefits.

Season

Hmong mustard greens (Brassica juncea) are cool-season crops that thrive in both spring and fall. They grow best in temperatures between 50–75°F (10–24°C) and can tolerate light frosts, which can even enhance their flavor. Typically, seeds are sown directly into the soil in early spring or late summer, as they mature quickly, usually within 30–45 days. These greens prefer well-drained, nutrient-rich soil and regular watering to keep the leaves tender. Harvesting can begin once the leaves reach 6–8 inches long, either by picking individual leaves for continuous growth or cutting the entire plant at the base. To ensure a steady supply, Hmong mustard greens can be planted in succession every few weeks throughout the growing season.

Selection

When selecting Hmong mustard greens (Brassica juncea), look for fresh, vibrant green leaves that are crisp and free from yellowing or wilting. The leaves should be tender yet firm, with no signs of excessive holes or blemishes, which may indicate pest damage. Smaller, younger leaves tend to be milder and tenderer, making them ideal for raw dishes like salads, while larger leaves have a stronger, peppery flavor that works well in soups, stir-fries, and pickled preparations. The stems should be firm and not overly thick, as thick, woody stems can be tougher to cook. Whenever possible, choose organic or locally grown mustard greens, as they are fresher and free from excessive pesticides.

Storage

To store Hmong mustard greens (Brassica juncea) properly, first remove any damaged leaves and avoid washing them before storage, as excess moisture can cause them to spoil quickly. Wrap the unwashed greens in a dry paper towel to absorb any moisture, then place them in a plastic bag or airtight container and store them in the crisper drawer of the refrigerator. Properly stored, they can stay fresh for up to a week. If longer storage is needed, mustard greens can be blanched and frozen by boiling them for 1–2 minutes, then quickly cooling them in an ice bath before draining and storing them in freezer-safe bags. This method helps preserve their flavor, texture, and nutrients for several months.

Trimming and Cleaning

To properly trim and clean Hmong mustard greens (Brassica juncea), start by removing any wilted, yellow, or damaged leaves. Next, trim the tough ends of the stems, especially if they are thick or woody, as these parts can be fibrous and harder to cook. For a more tender texture, you can also separate the leaves from the stems and chop them according to your recipe needs. To clean, fill a large bowl with cold water and submerge the greens, swishing them around to loosen any dirt or debris. Let them sit for a few minutes, then lift them out and rinse under running water to remove any remaining grit. Repeat if necessary until the water runs clear. Once cleaned, shake off excess water or pat dry with a clean towel before using or storing.

Stir-Frying and Sautéing

Stir-frying and sautéing Hmong mustard greens (Brassica juncea) are quick and flavorful cooking methods that help retain their texture and nutrients. To prepare, heat a wok or skillet over medium-high heat and add a small amount of oil such as vegetable, sesame, or peanut oil. Add aromatic ingredients like garlic, ginger, or onions for extra flavor, then toss in the mustard greens. Stir-fry for 2–4 minutes, stirring constantly until the leaves wilt and the stems become tender yet slightly crisp. For sautéing, cook over medium heat with less oil, allowing the greens to soften gradually. Season with soy sauce, oyster sauce, fish sauce, or a pinch of salt and pepper to enhance the flavor. Serve immediately as a side dish or mix with proteins like tofu, chicken, or beef for a more filling meal.

Baking and Roasting

Baking and roasting Hmong mustard greens (Brassica juncea) bring out their natural flavors while giving them a slightly crispy texture. To prepare, preheat the oven to 375–400°F (190–200°C). Wash and dry the greens thoroughly, then toss them with olive oil, salt, pepper, and optional seasonings like garlic powder, chili flakes, or Parmesan cheese. Spread the greens in a single layer on a baking sheet, ensuring they are not overcrowded. Roast for 8–12 minutes, flipping halfway through, until the leaves become slightly crisp and the stems tender. For a more delicate texture, you can bake them at a lower temperature for a longer time. Serve roasted mustard greens as a crunchy side dish or mix them into salads, grain bowls, or pasta for added depth of flavor.

Grilling

Grilling Hmong mustard greens (Brassica juncea) adds a smoky, charred flavor while keeping their natural peppery taste. To prepare, preheat the grill to medium-high heat (around 375–400°F or 190–200°C). Wash and dry the greens thoroughly, then lightly coat them with olive oil, salt, and pepper to prevent sticking and enhance flavor. For easier grilling, keep the leaves whole or bundle them together using skewers or a grill basket. Place them directly on the grill grates and cook for 1–3 minutes per side, turning occasionally until the leaves are slightly wilted and the edges are crisp with light charring. Remove from the grill and drizzle with lemon juice, balsamic glaze, or sesame oil for extra flavor. Serve as a smoky side dish or pair with grilled meats and seafood.

Microwaving

Microwaving Hmong mustard greens (Brassica juncea) is a quick and easy way to cook them while preserving their nutrients. To prepare, wash the greens thoroughly and trim any tough stems. Place them in a microwave-safe dish with 2–3 tablespoons of water to create steam. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on high for 2–4 minutes, checking for tenderness halfway through. Once the greens are wilted and tender, carefully drain any excess water. Season with salt, pepper, garlic, soy sauce, or a drizzle of sesame oil before serving. This method is ideal for a fast, healthy side dish or for incorporating into soups and stir-fries.

Blanching and Freezing

Blanching and freezing Hmong mustard greens (Brassica juncea) help preserve their freshness, color, and nutrients for long-term storage. To begin, wash the greens thoroughly and trim any tough stems. Bring a large pot of water to a boil and prepare a bowl of ice water nearby. Submerge the greens in the boiling water for 30–60 seconds, just until they turn bright green and slightly tender. Quickly transfer them to the ice water to stop the cooking process and preserve their texture. Once cooled, drain thoroughly and pat dry to remove excess moisture. Portion the greens into freezer-safe bags or airtight containers, removing as much air as possible before sealing. Label with the date and store in the freezer for up to 6 months. Frozen mustard greens can be added directly to soups, stir-fries, or sautés without thawing.

Equivalents, Measures, and Servings

When cooking with Hmong mustard greens (Brassica juncea), understanding equivalents, measures, and servings can help with portioning and recipe adjustments. Typically, one bunch of mustard greens weighs about 8–12 ounces (225–340 grams) and yields approximately 4–6 cups of raw greens when chopped. After cooking, the volume reduces significantly due to water loss, resulting in about 2–3 cups of cooked greens per bunch.

For serving sizes, a standard portion is 1 cup of raw mustard greens or ½ cup cooked, which provides essential nutrients while being low in calories. When substituting mustard greens for other leafy greens, they can be used in a 1:1 ratio for kale, collard greens, or Swiss chard in most recipes.

Complementary Herbs, Seasonings, and Foods

Hmong mustard greens (Brassica juncea) pair well with a variety of herbs, seasonings, and foods that enhance their peppery, slightly bitter flavor.

Herbs & Aromatics

• Garlic, ginger, scallions, and shallots
• Cilantro, basil, and lemongrass
• Chili peppers for a spicy kick

Seasonings & Sauces

• Soy sauce, fish sauce, oyster sauce, and hoisin sauce
• Vinegar (rice vinegar, apple cider vinegar) and citrus (lemon, lime)
• Sesame oil, olive oil, and butter
• Salt, black pepper, and red pepper flakes

Complementary Foods

• Proteins: Pork, chicken, beef, tofu, eggs, and seafood
• Starches: Rice, noodles, dumplings, and potatoes
• Other vegetables: Mushrooms, bell peppers, carrots, and daikon radish

These pairings help balance the mustard greens’ bold flavor, making them versatile in soups, stir-fries, salads, and braised dishes.

Serving Suggestions

Hmong mustard greens (Brassica juncea) can be enjoyed in a variety of ways, adding a peppery bite and rich nutrients to meals.

Serving Suggestions:

• Stir-Fried – Cook with garlic, soy sauce, and chili for a flavorful side dish.
• Soups & Stews – Add to broths with pork, chicken, or tofu for a hearty meal.
• Pickled – Ferment with salt, vinegar, and spices for a tangy, preserved side.
• Salads – Use tender young leaves raw in salads with citrus-based dressings.
• Braised – Simmer with soy sauce, ginger, and meat for a tender, savory dish.
• Grilled or Roasted – Lightly charred mustard greens add a smoky depth to meals.
• Rice & Noodle Dishes – Toss into fried rice or noodle soups for added texture.

These versatile greens complement many cuisines and can be adjusted to suit different flavor profiles.

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Stir-Fried Hmong Mustard Greens

Ingredients:

• 1 bunch Hmong mustard greens, trimmed and chopped
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Heat oil in a wok or skillet over medium-high heat.
2. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Add mustard greens and stir-fry for 2–4 minutes until wilted.
4. Pour in soy sauce, salt, and red pepper flakes, stirring to coat.
5. Serve hot as a side dish or over rice.

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Hmong Mustard Green Soup with Pork

Ingredients:

• 1 bunch Hmong mustard greens, chopped
• ½ pound pork ribs or sliced pork belly
• 4 cups water or chicken broth
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. In a pot, bring water or broth to a boil.
2. Add pork and simmer for 15–20 minutes until tender.
3. Stir in garlic, fish sauce, salt, and black pepper.
4. Add mustard greens and cook for 5 more minutes until tender.
5. Serve hot with steamed rice.

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Pickled Hmong Mustard Greens

Ingredients:

• 1 bunch Hmong mustard greens, washed and chopped
• 4 cups water
• 2 tablespoons salt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 3 cloves garlic, smashed

Instructions:

1. In a pot, heat water, salt, sugar, and vinegar until dissolved. Let cool.
2. Pack mustard greens and garlic into a clean glass jar.
3. Pour the cooled brine over the greens, ensuring they are fully submerged.
4. Cover and let ferment at room temperature for 3–5 days.
5. Once pickled, store in the fridge and enjoy as a side dish.

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Garlic Butter Roasted Mustard Greens

Ingredients:

• 1 bunch Hmong mustard greens, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon butter, melted
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss mustard greens with olive oil, garlic, butter, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Roast for 10–12 minutes until slightly crispy.
5. Serve as a side dish or mix into grain bowls.

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Hmong Mustard Greens & Egg Stir-Fry

Ingredients:

• 1 bunch Hmong mustard greens, chopped
• 2 eggs, beaten
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Heat oil in a pan over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Toss in mustard greens and stir-fry for 2 minutes.
4. Push greens to the side, pour in eggs, and scramble.
5. Mix everything together, season with soy sauce, salt, and pepper.
6. Serve warm with rice or noodles.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe