Amsoi, or Surinamese mustard greens, is a leafy green with dark green, deeply curled leaves that grow in a loose rosette. It’s a type of Brassica juncea, not to be confused with curly endive or paksoi—its frilly leaves and peppery, mustard-like taste set it apart.

Picking

Look for plants with leaves 15–25 cm long, vibrant green and frilly, without thick or woody stems. When ready, cut the leaves 2–3 cm above the base with scissors or a sharp knife, leaving the central crown intact if you want the plant to regrow. Some farms may let you harvest the whole plant, but most encourage cutting only the outer leaves to extend the season.

Amsoi bruises easily, so carry it in a shallow basket or loose bag. Pick in the early morning or late afternoon when temperatures are cooler to prevent wilting. In the Netherlands, the main picking seasons are April to June and September to October, avoiding summer heat and winter frost. If the leaves start to yellow or the stems thicken, the plant is past its best.

At home

Rinse the leaves thoroughly in cold water just before use to remove dirt and sand, then trim any thick stems. Store unwashed leaves wrapped in a damp paper towel inside a perforated plastic bag in the fridge—they’ll keep for 3–5 days. Don’t leave them at room temperature, as they’ll wilt quickly.

For longer storage, blanch the leaves for 1–2 minutes, shock them in ice water, drain well, and freeze in airtight bags. Fermenting or pickling works too, as in Surinamese tamara or kimchi-style preparations, but drying or canning isn’t recommended—the leaves lose texture and flavour.

Recipes

Surinamese mustard greens with salted meat (Amsoi met zoutvlees)

A slow-cooked dish of amsoi, salted pork or beef, onions, and Scotch bonnet peppers. Serves 4.

Ingredients:

  • 500 g amsoi, leaves and tender stems chopped
  • 300 g salted pork or beef, cubed
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 Scotch bonnet pepper, whole (remove seeds for less heat)
  • 1 tbsp vegetable oil
  • 500 ml water or light stock
  • Salt and black pepper to taste

Steps:

  1. Heat the oil in a large pot over medium heat. Add the salted meat and brown lightly.
  2. Add the onion and garlic, cooking until softened.
  3. Stir in the amsoi and Scotch bonnet pepper, then pour in the water or stock. Bring to a simmer.
  4. Cover and cook on low heat for 30–40 minutes, until the meat is tender and the greens are soft. Season with salt and pepper if needed.

Pom with mustard greens (Pom met amsoi)

A baked Surinamese casserole of grated pomtajer (taro root), chicken, and amsoi, seasoned with citrus. Serves 6.

Ingredients:

  • 1 kg pomtajer (taro root), peeled and grated
  • 500 g chicken thighs, cut into pieces
  • 200 g amsoi, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp Surinamese masala (or a mix of cumin, coriander, and turmeric)
  • Juice of 1 lime or bitter orange
  • 2 tbsp vegetable oil
  • 250 ml chicken stock
  • Salt to taste

Steps:

  1. Preheat the oven to 180°C. Grease a baking dish.
  2. Heat the oil in a pan and brown the chicken pieces. Remove and set aside.
  3. In the same pan, sauté the onion and garlic until soft. Add the masala and cook for 1 minute.
  4. In a large bowl, mix the grated pomtajer, chicken, onion mixture, amsoi, lime juice, and stock. Season with salt.
  5. Transfer to the baking dish and cover with foil. Bake for 45 minutes, then uncover and bake for another 15 minutes until golden.