Picking mustard greens in the Netherlands is a delight—fresh air, muddy boots, and the satisfaction of filling your basket with vibrant, peppery leaves. Whether you’re alone, savoring the quiet rhythm of harvest, or laughing with friends as you compare the biggest leaves, it’s a simple joy. Back home, the fun continues. Toss them raw in salads for a spicy kick, stir-fry with garlic and soy sauce, or blend into a zesty pesto.
Two recipes to try:
- Sautéed Mustard Greens: Heat olive oil, add minced garlic and chili flakes, then wilt the greens with a splash of lemon.
- Mustard Greens Soup: Simmer greens with potatoes, onions, and vegetable stock, then purée until smooth.
For an herbal twist, steep the leaves in hot water for a bold, detoxifying tea. Or, if you’re feeling adventurous, muddle a few leaves into a Spicy Mustard Gin Fizz—gin, lemon juice, honey syrup, soda water, and a pinch of salt.
Decorating? Bundle dried stems into rustic bouquets or scatter petals (if flowering) over tables for a pop of yellow. The possibilities are as endless as the rows of greens waiting to be picked.