I’m out of spinach, but I have a huge bag of chopped mustard greens. Do you think that’d do the job? I’m making West African Chicken Stew from www.allrecipes.com. Basically, a chicken broth stew with peanut butter to thicken and flavor it all.
Do you have anything to mellow the mustard greens, like collards, kale or turnip greens? I think straight mustard greens would be too “peppery” for my tastes. But a mix of greens should work just fine.
eta: Looking at the recipe, I think you could also back off on the amount of greens, maybe 1 cup instead of 2.
I would say go ahead, but allow enough time for the greens to cook down - baby spinach wilts almost immediately, while mature spinach should take about the same amount of time as mustard greens. Also, mustard greens should have a more distinctive, almost spicy taste than spinach does.
I would just do a direct substitution (but I love mustard greens on their own) and take Ferret Herder’s advice to give the greens the proper amount of time to cook down.
Don’t see why not. Mustard greens had a tiny bit of a zing that spinach doesn’t, but it should be nice overall.