Ruby mustard brings a smile to winter salad mixes, a refreshing change from all the earnest shades of green.
Like kale, ruby mustard is low in calories but high in several vitamins and minerals, including vitamins A, C, and K. It is reach in antioxidants, excellent source of vitamin K, and good source of vitamin C.
Often described as a mix between arugula and mustard greens, ruby mustard has a mildly bitter, peppery taste that adds a subtle punch to raw and cooked dishes.
Ruby mustard can be used raw in salads. It can also be enjoyed cooked by adding it to stir-fries, pasta dishes, pizzas, and soups. You can likewise pickle it for use as a condiment on sandwiches or grain bowls.
Fresh ruby mustard should be stored in a plastic bag in the crisper drawer of your fridge. Putting a paper towel in the bag can help draw out any excess moisture that could cause it to spoil.
Be sure to rinse the leaves well to before eating it.