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Mustard Greens Swaps When You're Out

7 Best Substitutes for Mustard Green

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Mustard greens have a distinct peppery bite and firm texture suited for slow cooking and sautés. Choose substitutes based on cooking method and flavor preference, matching texture and heat tolerance.
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Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Substitutes
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 cup Collard Greens Milder and tougher texture; add 5-10 extra minutes cooking time for softness
  • 1 cup Turnip Greens Similar bitterness and earthier flavor; cooks down at same rate as mustard greens
  • 1 cup Kale Less pungent and sweeter; remove tough stems before cooking to avoid woody texture
  • 0.75 cup Tat Soi Mild mustard flavor; use ¾ cup per 1 cup mustard greens and cook half the time
  • 1 cup Arugula Peppery and wilts fast; use raw or cook for no more than 30 seconds
  • 0.5 cup Dandelion Greens More intensely bitter; balance bitterness with acid or fat like lemon juice or olive oil
  • 1 cup Swiss Chard Mild and slightly sweet; separate stems and cook stems 5 minutes longer for softness

Method
 

  1. Choose your substitute based on whether you are cooking, sautéing, or making a raw dish.
  2. For firmer greens like collard and turnip, prepare as you would mustard greens with a 1:1 ratio; add extra cooking time for tougher leaves.
  3. For tat soi and dandelion greens, adjust the amount used (¾ cup or ½ cup per 1 cup mustard greens) and balance bitterness with acid or fat if needed.
  4. Use arugula raw or cook it very briefly (under 30 seconds) to preserve its peppery flavor and avoid mushiness.
  5. Remove tough stems from kale before cooking to prevent woody texture; use equal amounts as mustard greens.
  6. For swiss chard, separate stems and leaves; cook stems 5 minutes longer; use equal amounts in recipes.
  7. Taste and adjust seasoning or cooking time as necessary to match the dish’s flavor and texture.

Notes

Remove collard greens' excess moisture by draining to prevent soggy texture in slow-cooked dishes.

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