Red Giant Mustard Greens
Red mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander.
Red Giant Mustard Greens have bold maroon and chartreuse leaves. Raw in the garden, leaves serve a sinus-clearing punch akin to Dijon-style mustard. Washed and tossed in a salad, the peppery pungency tones down. Mature leaves are ideal for juicing, pickling, or use in Asian dishes. A single leaf gives a sandwich an unexpected kick. Or prepare like traditional Southern greens.