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Substitute for Mustard Greens?

Could not find mustard greens anywhere either (see pearl rice issue below). I bought spinach instead, but is it an adequate substitute? SHould I just add more pepper? Or dry mustard?

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  1. Spinach will cook faster than mustard greens. A little extra pepper doesn't sound like a bad idea. I would make that decision and season the stuffing after it is cooked. Chard is a another good substitute as well.

    1. Spinach is very different than greens in that it gets limp very quickly when heated and the flavor doesn't have any "bite" like say turnip greens do. I would substitued turnip greens, collard greens, kale or even rappini or arugala.
      I recently made turnip greens from fresh turnips and they were amazing.
      www.houndstoothgourmet.com

      1. Collard greens would make a decent substitute. Spinach exudes too much liquid and would throw off your stuffing recipe.

        3 Replies
        1. re: KTinNYC

          Agh! I KNEW I should have bought the collard greens. Now I've got to go back to the store after work tonight and it will be sooo packed. Thanks for the help!

          1. re: Kat

            It'll be so worth it! Good luck with your recipe.

            1. re: Kat

              Honestly, I would go with kale instead of collards, if it's available. It's closer in texture and flavor than collards, I think.

          2. As a future suggestion, you might try dandelion greens ... My hunch is that you are from New England; the ones I get in New York City are from Maine so they may be readily available to you too.

            1. You could always try frozen mustard greens -- just squeeze out the liquid after thawing.

              1 Reply
              1. re: dinner belle

                i'm with the dinner belle here! esp. in a pinch. hope it works out. happy thanksgiving!