Cut individual leaves for ongoing harvest, or the whole plant at whatever stage of maturity you desire. If you wish to gradually harvest it, do not cut more than a third of the plant so it can keep growing. Younger leaves tend to be more tender and less flavored as mature leaves.
Red Mustard is thought to have originated in the Central Asian Himalayas before spreading to China, India, and the Caucasus. It is a beautiful leafy green with vibrant, dark red leaves.
Mustard leaves are an excellent source of vitamins C and E, fiber, folate, calcium, iron, magnesium, potassium, and B6. The calcium in mustard leaves ranks as the highest in its bioavailability.
Red mustard leaves have a spicy, peppery flavor. Mature leaves can be boiled, sautéed, steamed, or braised. Cook them for ten to twenty minutes. The longer they are cooked, the softer the favor becomes. Baby mustard greens can be eaten raw in salads or sandwiches.
Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
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