Mustard greens

Mustard greens have a peppery bite that mellows with cooking. Wash well, remove the tough stems, then steam or sauté the leaves until soft and wilted. Finely chop the cooked leaves, or blend them into a purée, mash, yogurt, or egg so they are easy to manage. A whole raw leaf can bunch up or stick to the roof of the mouth, so cook and chop it or mix it in.

Finely chopped after cooking, or folded into a carrier food such as purée, mash, yogurt, or egg.

Keep serving mustard greens cooked and finely chopped, or stirred into other foods. As your baby handles more texture, you can offer small, soft pieces of well-cooked leaf or mix small torn pieces into a soft dish. Cooked greens are easier to chew and swallow than loose raw leaves.

Finely chopped cooked leaf, or small torn pieces mixed into a soft dish.

Mustard greens can be served cooked or in small, soft pieces as part of family meals. Cook until tender to soften their peppery flavour and texture, then chop into small pieces. Small, tender raw pieces torn into a dish are fine too, with supervision.

Cooked and chopped into small pieces, or small tender raw pieces torn into a dish.