A few minutes of judicious massaging will transform bitter mustard greens into a mellow, well-balanced salad spiked with hints of lemon, garlic and Parmesan. Source: EatingWell Magazine, September/October 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.



People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

197 calories; 15.1 g total fat; 2.8 g saturated fat; 6 mg cholesterol; 344 mg sodium. 753 mg potassium; 11.2 g carbohydrates; 6.1 g fiber; 3 g sugar; 7.5 g protein; 5712 IU vitamin a iu; 135 mg vitamin c; 25 mcg folate; 276 mg calcium; 3 mg iron; 64 mg magnesium;

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Rating: 5 stars
I have been making this salad since 2012 and it s one of our favorites! I make it just as written but use the dressing sparingly. As you massage the greens it wilts down. Delicious and a regular in our kitchen. Now we grow our own curly mustard greens! Read More