5 Best Mustard Green Substitutes: Diversify Your Greens

Stepping up your greens game?

Mustard greens (Brassica juncea) have been a go-to for that peppery kick in dishes across the globe.

Yet sometimes, the produce aisle or our pantry doesn't cooperate with our meal plans. Before you dial down your culinary ambition, consider this: plenty of greens can jazz up your dishes just as well.

This isn't about settling for second best; it's about exploring the vast world of leafy greens to keep your plates bright and your palate intrigued.

Get ready to diversify your greens and improve your cooking game effortlessly.

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5 Best Mustard Green Substitutes

1 - Kale

Alright, here's the scoop on kale - it's like the superhero of the leafy greens world. Why's it a top pick for those mustard green moments?

First off, it's got that strong, slightly bitter taste, but without going overboard. It fits right in wherever mustard greens would, from stews to sautés, from raw to cooked.

Plus, it's chock-full of vitamins and minerals (notably vitamin K and vitamin A) for that extra health boost.

Kale also comes in different varieties - curly kale, lacinato (also known as dinosaur or Tuscan) kale, red Russian kale - each with its own unique texture and flavor.

Now, how to swap it in? Easy peasy.

If your recipe calls for a cup of mustard greens, just use a cup of kale - and if you're serving a kale salad, consider kale salad side dishes to complement flavors.

One thing to keep in mind, though, kale's leaves are a bit tougher, so give them a quick massage if you're going raw or just cook them a smidge longer. It'll slide into your dishes so smoothly; you'll wonder why you weren't team kale from the start.

2 - English Spinach

Now onto English spinach (Spinacia oleracea) - the chameleon of the greens world.

Why does it make our list? Because it's super versatile and has a mild, slightly sweet flavor that can blend into just about anything.

It's the perfect stand-in when you're looking for something less spicy than mustard greens but still want to keep that dish lively.

English spinach is great raw in salads or thrown into a hot dish last minute to wilt down - and when you're serving stuffed chicken, try these spinach stuffed chicken side dishes to pair.

Plus, it's pretty forgiving, so if you're not exactly a measurement stickler, you'll do fine.

On swapping it in: use a one-to-one ratio. That means if your recipe says one cup of mustard greens, go for one cup of English spinach.

It'll slip into soups, stir-fries, and even pasta like it was meant to be there. Just keep an eye on it when cooking; since it wilts quickly, it usually needs less time on the heat compared to mustard greens.

3 - Swiss Chard

Enter Swiss chard (Beta vulgaris subsp. cicla), also doing a double gig as rainbow chard when it feels fancy with those colorful stems.

What makes it a killer stand-in? Its flavor-you get a bit earthy, a tiny bit sweet, kinda like mustard greens without making your eyes water.

It's hearty, so it holds up well, whether you're throwing it into a hot pan or letting it chill in a cold salad.

Swiss chard has leaves that are super similar to mustard greens, texture-wise, but its stems? Think crunchier.

Just chop 'em up and toss them into the pan a few minutes ahead of the leaves.

If you're digging through a recipe and it's shouting for mustard greens, just match it up cup for cup with Swiss chard - and if you're adding cheese, consider Swiss-friendly cheese substitutes for cooking.

If the recipe tells you to tear your mustard greens into bite-sized pieces, do the same with your chard. Trust me; it's going to slip into your dish and make itself right at home.

Just remember, those stems need a head start in the cooking department, so give them that lead time, and you're golden.

4 - Collard Greens

Collard greens are like that reliable buddy who's always there when you need them. They step up to the plate as a fantastic sub for mustard greens because they share a similar leafy texture and can handle a bit of heat in the kitchen.

Hey're sturdy, which means they can take on longer cooking times without turning into mush. Why are they so great?

They have this unique ability to soak up flavors from whatever they're cooked with (and are higher in calcium and fiber), making them a super versatile green in your cooking arsenal.

To use collard greens as a substitute, you're looking at a simple one-to-one ratio. Got a recipe that calls for mustard greens?

Whether you're making a soulful stew or a quick stir-fry, collard greens slip in effortlessly - or try them in a hearty soup with chicken and greens.

Just remember, because they're a tad thicker than mustard greens, they might need a couple more minutes on the stove to get them perfectly tender. But that's it - no fuss, no muss.

5 - Chinese Broccoli (Gai Lan)

Rounding out our list is Chinese broccoli (Brassica oleracea var. alboglabra), also known as Gai Lan. This green's a useful when mustard greens just aren't happening.

Why? Well, it's got that cool, slightly bitter edge and a crunch that can kick any dish up a notch.

Plus, it's super easy to find in most grocery stores these days, especially if they have an Asian foods section.

Using Chinese broccoli as a mustard greens sub is straightforward - a one-to-one ratio does the trick. If your favorite recipe calls for a bunch of mustard greens, just swap in the same amount of Chinese broccoli.

It's especially perfect in stir-fries and steamed dishes where its unique texture can really shine - pair it with milder Chinese five-spice alternatives.

This swap will make your dish pop with a fresh vibe, making you wonder why you hadn't tried it sooner.