Consider it a case of sibling rivalry: mustard greens vs collard greens. In a championship fight, which one would win? Mustard greens are famous for their sometimes-spicy taste, and collard greens are known as the state vegetable of South Carolina. They both have a lot going for them. Apart from the comic relief that this brassica-family matchup would provide, the question of winning is unnecessary. In a home garden, mustard greens and collard greens are both winners. These cool-season crops have many similarities and a few differences that you should know. This article can help you understand their flavors, nutritional profiles, uses, and growing needs.

Why does it matter?

Understanding the mustard greens vs collard greens rivalry is important so you can prioritize space in your home garden for the crops you love the most. After reading this article, it’s possible you’ll decide you need to grow both. If you’re really tight on space, either can be grown in a container instead of in the ground. You can also stagger the plantings, growing collards for part of the year and mustard for the other part.

Mustard greens vs collard greens: Meet the plants

So often, gardeners talk about “greens” without specifying plant types. Mustard greens and collard greens deserve their own introduction:

• Mustard greens: Mustard greens prefer cool temperatures and can be quick to bolt when the weather turns hot and the days lengthen. At the same time, mustard greens won’t make it when the temperature drops below 28 degrees F. Varieties of mustard greens range from gorgeous deep purple to bright green. Leaves are generally frilly or lacy, and the leaves may be long and thin or short and wide. Mustard green leaves are generally more delicate than collard green leaves.
• Collard greens: The dark, flat, broad leaves of the collard plant look similar to the leaves of broccoli, brussels sprouts, and cabbage plants. In fact, as seedlings, it’s easy to confuse these—which why you should always label your seedlings! Collards can withstand heat and cold, making it possible to grow them year-round in many places, especially with the use of floating row cover and other season-extension methods.

The flavor of mustard greens vs collard greens

The competition here is subjective. Collard greens offer the standard “green” flavor, like a more flavorful cabbage. Harvested in very hot or very dry conditions, leaves can have a bitter flavor, but during more temperate times of year, the leaves are earthy, sweet, and mild. If you’re into mild cooking greens, collard greens are your choice in this matchup.

If you’re a little more adventurous in your greens eating, mustard greens can add a delightful spice. It’s said that the hotter the weather the hotter the mustard greens, but that depends on the variety you grow. Some are naturally more pungent than others.
You can mix and match these flavors: Don’t choose favorites in the mustard greens vs collard greens showdown. Combine them in your dishes, and have the best of both worlds.

The nutritional profile of mustard greens vs collard greens

Comparing the nutritional qualities of vegetables always provides a good competition. It’s especially true with mustard greens vs collard greens. On the surface, they’re both low in calories and fat, have no cholesterol, and are loaded with vitamins.
Here’s the nutrient-by-nutrient matchup for 1 cup of raw chopped greens, with mustard greens packing a surprising punch:

• Calcium: mustard greens’ 57.68 milligrams to collard greens’ 52.2 milligrams
• Vitamin K: mustard greens’ 278.49 micrograms to collard greens’ 183.89 micrograms\
• Folate: mustard greens’ 104.72 micrograms to collard greens’ 59.76 micrograms
• Total dietary fiber: mustard greens’ 1.85 grams to collard greens’ 1.3 grams
• Vitamin C: mustard greens’ 39.2 milligrams to collard greens’ 12.71 milligrams
• Protein: mustard greens’ 1.51 grams to collard greens’ 0.88 grams
• Manganese: mustard greens’ 0.27 milligrams to collard greens’ 0.1 milligrams
• Carbohydrates: mustard greens’ 2.74 grams to collars greens’ 2.05 grams
• Potassium: mustard greens’ 198.24 milligrams to collard greens’ 60.84 milligrams
• Magnesium: mustard greens’ 17.92 milligrams to collard greens’ 3.24 milligrams
• Sodium: mustard greens’ 14 milligrams to collard greens’ 7.2 milligrams
• Copper: mustard greens’ 0.08 milligrams to collard greens’ 0.01 milligrams
• Vitamin E: mustard greens’ 1.13 milligrams to collars greens’ 0.81 milligrams

Looking at the number of minerals either of these greens contain, they’re certainly considered “healthy” foods and are often recommended as part of a diet for patients with diabetes and cardiovascular disease. (Of course, if you identify as someone who has or is at risk of having these conditions, you should talk with your nutritionist about the best foods for you.)

Are mustard greens and collard greens substitutes for each other?

The answer to whether you can use mustard greens instead of collard greens or vice-versa is: It depends. If you’re cooking the greens in a way that highlights their flavors, you’re better off not substituting. Let mustard greens stand as mustard greens, and let collard greens stand as collard greens. If you’re less concerned about the exact flavor the leafy greens will impart on the dish, they can be substituted. Collard greens take longer to cook than mustard greens, so take that into account in your cooking time.

How to use mustard greens

Mustard greens are versatile in the kitchen. Here are a few of my favorite ways to cook mustard greens:

1. In its baby greens stage, mustard lends a kick to an otherwise pedestrian salad. The purple and red varieties dress up the salad bowl, too.
2. Braised in a broth, mustard greens’ flavor mellows and adds a mild spice to a side dish.
3. It’s hard to beat mustard greens sautéed with garlic, a little salt, and oil, served alongside a fried egg and toast. That’s an easy meal!
4. When mustard greens bolt, their flowers and seedpods make zingy salad additions and garnishes.

How to use collard greens

Collard greens are standard cooking greens. This is how you’ll find collard greens being eaten:

1. Large collard leaves make great substitutions for tortilla sandwich wraps.
2. Collards’ potential bitterness can be counteracted by cooking with vinegar, such as in braising or sautéing. Onions, garlic, and crushed red pepper are favorite flavor combinations, too.
3. Mix up a “mess of greens” with any combination of collard greens, kale, turnip greens, spinach, and mustard greens that can be braised with smoked or salted meats, such as bacon, ham hocks, or turkey wings. (Include the chopped stems for even more fiber.) This soul food style of cooking greens came to the U.S. South with enslaved Africans, and this food staple has spanned the generations.
4. The traditional New Year’s Day black-eyed peas dish is often augmented with collard greens and cornbread.
5. The resulting pot likker—the liquid left after cooking greens—is full of the nutrients that were leached through the cooking process. Use this in soups, serve it with your greens, or soak it up with your cornbread.

Similar greens you can grow

As members of the brassica family, mustard greens and collard greens are in good leafy-green company. Kale, arugula, and turnip greens—with the bonus turnips—are leafy greens of close relation. Spinach, New Zealand spinach, sorrel, and Swiss chard are other leafy greens from farther-flung vegetable families that are similar to mustard greens and collard greens.

Quick growing tips for both plants

Mustard greens and collard greens have similar growth habits and cultivation needs. For both:

• Plant 12 to 24 inches apart in rows that are 30 to 36 inches apart. The closer the spacing, the smaller the leaves.
• These can be grown as cut-and-come-again plants, sown just a few inches apart and harvested when just a few inches tall. Cut them above the central growth point, and the leaves will continue growing so you can “come again” for a harvest in a few weeks.
• Neither plant likes hot weather. Collard greens are unlikely to bolt, but mustard greens will. Provide them with plenty of water when it’s hot, and give them shade from the harsh afternoon sunlight.

Learn more about when to plant collard greens and how to grow mustard greens.

And the winner is…

Apart from their brassica nature, mustard greens and collard greens have taste and nutritional differences. To choose a winner in this showdown, focus on the flavor you want, how you’d like to eat your greens, and the heat or cold your area experiences.

Now that you have some background for the mustard greens vs collard greens matchup, it’s time to take the competition to the garden. Who will take home the championship belt, winning the privilege of a spot in your crop plan and on your plate? I don’t want to choose between the two, and I hope you don’t have to, either.

For more on growing brassica crops, please visit these articles: 

• When to harvest broccoli
• Growing broccoli from seed
• Brussel sprout growing tips
• Growing kale
• Cabbage-growing know-how 
• Kale cultivation indoors