Brassica juncea Red Giant
An edible ornamental with savoyed maroon leaves! These winter-hardy plants can be harvested gradually without loss of flavor or texture! Thick, tender leaves are succulent and finely-flavored. At last, a Mustard Green so showy it just may do for this nutritious family what Bright Lights did for Swiss Chard — put it in every garden and on every table of gardeners who love bold colors and fresh flavor in their veggies! Red Giant is a brilliant maroon with deep green midribs, so showy you may just have to plant two crops — one in the veggie patch and one along the walkway or in your annual border! The leaves are slightly textured for a better bite and good holding power. The flavor is zesty and full, with a good bite that you just can’t find in store-bought mustard greens Put it in bright containers for an unforgettable edible patio or porch display And because you pick this mustard leaf by leaf for eating (instead of uprooting the entire plant, as you do for head lettuce), you can enjoy the fine display of color for many weeks! Frost just improves the flavor and color.
Wilted Mustard Greens
yield: Makes 12 servings active time: 45 minutes
• 4 lb mustard greens, stems and coarse ribs discarded
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
Cooks’ note: Greens can be boiled and chopped 1 day ahead and chilled in a sealed plastic bag. You will need to cook them in garlic butter about 10 minutes (instead of 5) when made ahead.