The 5 Best Substitutes for Mustard Greens

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Is there anything that can top a plate of mustard greens that are both fresh and crunchy? These tender leaves, which are bursting with a peppery taste, are the ideal way to liven up any meal you’re preparing since they are so versatile.

Mustard greens should be at the top of your list whether you are searching for a fresh side dish or a simple method to add additional nutrients to your dinner. Either way, they are a great option.

If, for some reason, you are unable to get mustard greens at your neighborhood grocery shop, you need not be concerned since there are many other types of greens that may be used in their place.

Each one is every bit as wholesome and tasty as the one that started it all.

If you ever find yourself in a situation where you don’t have any mustard greens, there is always something else you may use in their place.

What are Mustard Greens?

Mustard greens are an essential element for anybody who spends a lot of time in the kitchen and enjoys trying out different recipes and foods.

These greens have a robust taste that is pungent and spicy, and they can give any meal an extra bite.

They are also very rich in nutrients, which makes them a nutritious supplement to any meal that you eat.

The mustard family of vegetables includes mustard greens, which are a kind of leafy green vegetable.

In addition to broccoli and cauliflower, this family also contains cabbage and Brussels sprouts.

Mustard greens are a versatile vegetable that may be eaten either cooked or raw, and they are often included into dishes such as salads and stir-fries.

Mustard greens have a flavor that is somewhat bitter and a texture that is crisp when they are eaten fresh.

They are a common component of salads and may also be used as a garnish.

After being cooked, mustard greens take on a more subdued taste and take on a smoother, creamier consistency.

You may eat them on their own as a side dish or include them into stews and soups.

The 5 Best Substitutes for Mustard Greens

It is not necessary to be concerned if the recipes you are looking at ask for mustard greens but you are unable to locate them at the supermarket near you.

There are several alternatives that may be used instead that are just as effective.

The following are the five foods that come closest to replacing mustard greens:

1. Turnip Greens

The leafy green vegetable known as turnip greens is closely connected to both cabbage and kale in terms of its genetic makeup.

The leaves have a deep green color and have a taste that is reminiscent of pepper.

The nutrients A, C, and K, as well as calcium and iron, may be found in abundance in turnip greens.

They are delicious whether cooked or raw, and are often seen in dishes like as stews and soups.

Another well-liked food from the South is called turnip greens, which are traditionally prepared with either ham or bacon.

If you are unable to get mustard greens at your neighborhood grocery shop, you might use turnip greens as a suitable alternative.

They are quite similar in taste and texture to mustard greens, and you may prepare them in very similar ways.

When preparing turnip greens for cooking, the fibrous stems should be removed first.

2. Kale

Kale is in a category all by itself when it comes to dark leafy greens like spinach and collards.

Not only is this powerhouse low in calories and fat, but it’s also loaded with vitamins, minerals, and antioxidants. This nutrient-dense food is a real powerhouse.

Kale has been demonstrated to be beneficial for lowering cholesterol levels, lowering the chance of developing some malignancies, and protecting against heart disease, according to a number of studies.

And that’s only the tip of the iceberg.

In addition, kale is an excellent source of fiber, which not only makes you feel fuller for longer but also facilitates digestion.

In addition to this, it has a high degree of adaptability and may be consumed in a number of different ways.

Depending on the cultivar, kale may have a taste that is either somewhat sweet or slightly nutty.

The texture is soft but firm, making it an excellent candidate for cooking methods such as sautéing, steaming, or baking.

Kale is an excellent choice to consider consuming as an alternative for mustard greens due to its high vitamin content as well as its robust taste profile.

3. Spinach

When Popeye first discovered the benefits of eating spinach, he was onto something.

This dark leafy green is not only rich in nutrients, but it also has a number of beneficial properties for one’s health.

For instance, spinach is a rich supply of iron, which is necessary for the transportation of oxygen throughout the body’s cells.

In addition, it is an excellent source of vitamins A, C, and K, in addition to folate and beta-carotene.

Spinach has a more subdued taste compared to mustard greens, which have a more robust flavor.

Despite this, it retains a flavor that is ever so little bitter, which may not be to everyone’s taste.

When compared with mustard greens, spinach leaves have a much smoother consistency.

Because of this, they are more simpler to chew and digest.

Before eating spinach, you should be sure to give it a thorough washing since it often contains sand or other grit.

Sautéing spinach in a skillet with oil for a few minutes will allow you to cook it.

You might also include it in stews, soups, or recipes that involve pasta.

4. Dandelion Greens

There is more to dandelion flowers than first seems to the naked eye.

The dandelion greens that are scattered over your yard may not seem like much at first glance, but they are really an excellent source of various nutrients.

They also include iron, potassium, and calcium, in addition to having a high concentration of vitamins A and C.

You may eat dandelion greens cooked or raw, and they are a wonderful addition to salads, soups, and stir-fries. You can even add them to other dishes.

Even though they have a flavor that is described as being somewhat bitter, dandelion greens nonetheless contain a lot of flavor.

When they are cooked, the bitterness is reduced, and they take on a flavor that is similar to nuts.

Blanching the greens before to boiling them may help minimize the bitterness of the greens, which is helpful if you are not a fan of eating vegetables that are naturally bitter.

Compared to mustard greens, dandelion greens are milder in taste.

They are also more sensitive, which makes them simpler to chew and swallow.

5. Collard Greens

Collard greens are a kind of leafy green vegetable that is often cultivated in the southern areas of the United States. They are both tasty and healthful.

When cooked, the flavor of the huge, dark green leaves may be somewhat bitter, although this is often mitigated by the addition of bacon or ham.

The nutrients A, C, and K, as well as calcium and iron, may be found in high concentration in collard greens.

They are normally prepared by boiling or steaming, and they are versatile ingredients that may be used in dishes such as casseroles, stews, and soups.

If you run out of mustard greens, collard greens are an excellent vegetable to use as a replacement.

When compared to mustard greens, collard greens have a taste that is just little more astringent.

They also have a more rigid consistency, which means that they may need to be cooked for a longer period of time.

However, their nutritional profile is very comparable to that of mustard greens, which makes them an excellent choice that is also good for you.


It may be difficult to get mustard greens in certain regions of the nation, despite the fact that they are an excellent way to boost the health benefits of any meal.

There is no need to get concerned if the supermarket near you does not have mustard greens.

There is a diverse selection of various types of leafy greens that may serve as suitable alternatives.

Greens come in a wide variety, but here are five of the very best: collard greens, kale, turnip greens, and dandelion greens.

Because these mustard greens’ taste and texture are so similar to those of these other leafy greens, you may use them interchangeably in dishes.

Therefore, if you are unable to get mustard greens, do not be afraid to give one of these other delicious options a go.


What can replace mustard greens?

If you don’t have or don’t like mustard greens, feel free to switch for your favorite leafy green vegetable. It would work very well with kale, spinach, or chard. Do you have an adventurous spirit? You might try beet, radish, or turnip greens.

Can you substitute collard greens for mustard greens?

Greens come in a wide variety, but here are five of the very best: collard greens, kale, turnip greens, and dandelion greens. Because these mustard greens’ taste and texture are so similar to those of these other leafy greens, you may use them interchangeably in dishes.

Is Swiss chard similar to mustard greens?

Swiss chard, in contrast to mustard greens, is a mild vegetable that may be used in a variety of dishes. While kale may be grilled, sautéed, blanched, or put in salads, the finest way to prepare turnip greens is to braise them. The following is something that all of these leafy greens have in common: When cooked, they will undergo a significant reduction in size.

Are mustard greens similar to spinach?

Although it behaves similarly in the kitchen and has a similar appearance, mustard spinach is not related to spinach. Mustard spinach, also known as komatsuma, is a member of the cruciferous plant family, which also includes broccoli and cabbage. The Amaranthaceae plant family is completely unrelated to the spinach family.

Is there another name for mustard greens?

There are a few other names for mustard greens, including curly mustard or curled mustard, mustard spinach, Indian mustard, and leaf mustard.

Is kale related to mustard greens?

Mustard greens are vegetables that belong to the Brassica genus and are also known as brown mustard, vegetable mustard, Indian mustard, and Chinese mustard. Other names for mustard are Chinese mustard and Indian mustard. In addition to kale and collard greens, this genus also include broccoli and cauliflower (2, 3 ).