Mustard greens are one of the first springtime greens to crop up. They have a spicy-hot and pungent flavor, making them a great starring player in salads, stir-fries, soups, and more. Cook them as you would prepare collard greens, kale, and spinach.
HOW TO BUY
Look for pert, healthy-looking leaves. If grown organically or without pesticides, mustard greens may exhibit some small pin-prick type holes (signs of pest damage), but they are no worse for the wear. The larger the leaves, the stronger the flavor will be.
HOW TO STORE
Store mustard greens wrapped in a damp paper towel in the fridge. Wash well before cooking, but not until just before—otherwise, they'll wilt quicker. Stored properly, they'll last for about a week.
HOW TO COOK
